1. Preheat oven to 375 degrees.

2. Put walnuts in an oven proof pan or cast iron skillet.  Toast in oven for 5-6 minutes...just until they start slightly browning.  Remove from oven.

3. Sprinkle nuts with 2 tsp of cinnamon and cayenne.  Stir to mix well.  Add maple syrup and stir until nuts are coated well.  Set aside to cool.

4. Grease and flour a 15 x 10 x 1 inch pan.  

5. Beat eggs in a large bowl with electric or stand mixer on high speed until thick.  Gradually add granulated sugar and beat 5 more minutes.  Stir in pumpkin and lemon juice.

6. In a separate bowl, combine flour, salt, baking powder, cinnamon, nutmeg, and pumpkin pie spice.  Gradually stir dry ingredients into pumpkin mixture.

7. Spread batter evenly over prepared pan.  Sprinkle batter with cooled nuts, gently pressing into the batter.

8. Bake at 375 degrees for 12 - 15 minutes.

9. On a clean dish towel, sprinkle 1-2 tbsp powdered sugar into a 15 x 10 rectangle.

10. When cake is done, immediately loosen from edges of pan and turn out onto sugared dish towel. Roll up cake and towel together, starting from short end.  Let cake cool on wire rack, seam side down.

For filling:

1. Beat cream cheese with butter in a large bowl at high speed.  Gradually add in powdered sugar and vanilla, beating until blended.

Assembling roll:

1. When cake is cooled, gently unroll, being careful not to crack it.  Spread cream cheese filling over cake, and carefully re-roll.  Keep in refrigerator until ready to slice and serve.

2. You can sprinkle powdered sugar over roll, or add fruit, nuts, or edible flowers to decorate.