Pumpkin Cake Roll

My family LOVES this. If the amounts of filling ingredients sound "strange," it's because I increased them to use an 8 oz. block of cream cheese. Besides, we like a lot of filling. *NOTE: Last 4 ingredients are for filling.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 3  eggs
• 1  cup sugar
• 2⁄3 cup pumpkin
• 1  teaspoon lemon juice
• 3⁄4 cup flour
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1  cup walnuts, chopped

• Filling

• 1 1⁄3 cups powdered sugar
• 1 (8 ounce) package cream cheese
• 5 1⁄3 tablespoons butter
• 1⁄2 teaspoon vanilla

Directions

1. Beat eggs at high speed for 5 minutes.
2. Gradually beat in sugar.
3. Stir in pumpkin and lemon juice.
4. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
5. Fold into pumpkin mixture. Spread on greased and floured 15x10" pan. (Usually use Baker's Spray).
6. Top with walnuts. Press lightly into batter.
7. Bake at 375 degrees for 15 minutes.
8. Combine all filling ingredients and beat until smooth.
9. Immediately turn out onto a dishtowel that has been sprinkled with powdered sugar. (Line-up one short side of cake with edge of towel for easier rolling). Starting at this end, roll towel and cake together; cool, unroll.
10. Spread filling over cake, roll again and chill.