Preheat oven to 375 degrees F (190 degrees C).
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.
In another bowl combine flour, cinnamon, baking
powder, salt, and nutmeg; fold into the pumpkin
mixture.
Grease a 15x10x1 inch baking pan; line with waxed
paper. Grease and flour the paper. Spread batter
into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15
minutes or until cake springs back when lightly
touched.
Immediately turn out onto Wax Paper OR linen towel dusted
with confectioners' sugar. Peel off paper and roll
cake up in the Wax Paper or towel, starting with the short end.
Cool.
While cake is cooling, in a mixing bowl, beat
cream cheese, 1 cup confectioners' sugar, butter,
and vanilla until fluffy.
Carefully unroll the cake. Spread filling over
cake to within 1 inch of edges. Sprinkle
additional Walnuts if desired. Roll up again.
Cover and chill until serving. Dust with
additional confectioners' sugar.
Originally Submitted
11/1/2011
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