Ingredients: |
Ingredients: 3 Eggs
1 Cup Sugar
2/3 cup canned pumpkin puree
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped walnuts
6 oz cream cheese, softened
1 cup powdered sugar, plus more for rolling and dusting
1/2 tsp vanilla extract
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Directions: |
Directions:Preheat oven to 375. Grease a 15X10 inch rimmed baking sheet; line with parchment paper. Grease and flour paper.
In a large bowl, beat eggs with an electric mixer on a high speed for 5 minutes. Gradually beat in white sugar until mixture is thick and pale yellow. Add pumpkin and lemon juice, an d mix until combined. In a small bowl, combine flour, cinnamon, baking powder, salt, and nutmeg; fold into pumpkin mixture. Spread batter in prepared pan; sprinkle with walnuts.
Bake 15 minutes, or until cake springs back when lightly touched. Loosen cake edges with a knife. Immediately turn out onto a linen or cotton towel (not terry cloth) dusted with powdered sugar. Peel of paper, and roll cake up in towel, starting with a short end. Cool completely, about 1 hour.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Carefully unroll cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving.
To make the ends of the roll look neat, trim a thin slice from each end before transferring the cake to a serving platter. Dust with additional powdered sugar, if desired. |
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