3 eggs at room temperature, separated
3/4 cup sugar, divided
3/4 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1 cup finely chopped nuts
8 ounces cream cheese softened
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
2 cups cool whip or whipped cream
Line a 15 x 10 x 1 inch baking pan with parchment paper; grease the paper and set aside. In a small bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar; beating until stiff peaks form. Set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon colored. Gradually add 1/2 cup sugar and pumpkin, beating until sugar is almost dissolved. Blend in lemon juice. Fold egg whites into pumpkin mixture.
Combine the flour, baking soda, spices and nuts. Gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375º until cake springs back when lightly touched 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioner's sugar. Gently peel off parchment paper. Roll up cake in the towl jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a medium bowl, beat the cream cheese until smooth. Beat in confectioner's sugar. Blend in vanilla. Blend in whipped topping. Unroll cake; spread filling evenly to within 1/2 inch from edges. Roll up again, without the towel. Cover and chill until firm. Dust with confectioner's sugar before serving if desired.