Pumpkin Roll Cake

• 3 eggs
• 1 cup white sugar
• ⅔ cup canned pumpkin
• 1 teaspoon lemon juice
• ¾ cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• ¼ cup butter, softened
• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
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. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
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. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
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.