Ingredients

• 3 eggs
• 1 cup white sugar
• 0.67 cups canned pumpkin
• 1 teaspoon lemon juice
• 0.75 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese , softened
• 1 cup confectioners' sugar
• 0.25 cups butter , softened
• 0.5 teaspoons vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. 3 In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. 4 Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. 5 Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. 6 Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. 7 Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8. 8 Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Nutrition per serving