Ingredients

• 3 eggs
• 1 cup white sugar
• 0.67 cups pumpkin
• 1 teaspoon lemon juice
• 0.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1 cup chopped walnuts
• 1 , 8 ounce
• 2 tablespoons butter
• 1.5 cups confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
2. 2 In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
3. 3 Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
4. 4 To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
5. 5 Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

Nutrition per serving