Pumpkin Roll

       

For the cake:

        3 eggs

        1-cup sugar

        2/3-cup pumpkin

        1 tsp. lemon juice

        ¾ cup all-purpose flour

        1 tsp. baking powder

        ½ tsp. salt

        ½ tsp. nutmeg

        1 ½ tsp. cinnamon

        ½ cup chopped walnuts

 

          For the filling:

          1 cup powdered sugar

          1 8 oz. package of cream cheese (softened)

          4 tbsp. butter

          ½ tsp. vanilla extract

 

          Preheat oven to 375 F. In a large bowl, mix together the eggs, sugar, pumpkin and lemon juice. In a separate bowl; mix the flour, baking powder, salt, nutmeg and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 ½ ” by 15” cookie sheet with parchment paper, trim excess. Pour the batter onto the cookie sheet, spread evenly. Sprinkle with walnuts. Bake 12 -15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30 - 40 minutes.

        For the filling, stir together the powdered sugar, cream cheese, butter and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.