Makes 4 rolls. Recipe can be halved. Preheat oven to 350 and line two jelly-roll pans with waxed paper. In a large mixing bowl, beat 6 eggs till frothy. Add 2 cups of sugar and continue beating. Then add 1 – 1/3 c. pumpkin puree and 2 t. lemon juice. Now add (sifted together): 2 c. flour, 2 t. baking powder, 4 t. cinnamon and 2 t. nutmeg Divide between the two jelly roll pans and sprinkle with chopped walnuts or pecans (optional). Bake for 13-15 minutes. (When baking two at once, generally the top rack is done a smidge earlier and this is good, because of the next step.) On a counter, lay out a tea towel or smooth-weave towel. Remove pan from oven and turn out onto towel. Gently peel back waxed paper. Roll the bread in the towel and let it cool. While it cools, make the frosting: 2 packages cream cheese and 1 stick butter at room temperature, 2 c. powdered sugar and 2 t. vanilla. Beat till smooth. Divide in half. Unroll pumpkin bread and frost. Gently roll it up again and sprinkle with powdered sugar. Cut in half, wrap in clear plastic and freeze. To serve, remove from freezer and slice.