In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.
Test Kitchen Tips
Be patient when beating eggs. Aerating them (just a fancy term for incorporating air!) lends structure and light texture to this delicate cake.
Want to make sure a cake layer is even? Use a baking pan that isn't warped, and rotate it halfway through baking.
Cool rolled cake seam-side down to prevent it from unrolling.
This cake is tender and can tear easily, so work slowly when spreading the filling.