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Pumpkin Cake Roll

This is one of my family's favorite dessert recipes, especially for holiday gatherings.

10-12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped walnuts
Confectioners' sugar
FILLING:
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.
Grease the paper; set aside. In a bowl, beat eggs for 3 minutes.
Gradually add sugar; beat for 2 minutes or until mixture becomes
thick and lemon-colored. Stir in pumpkin and lemon juice. Combine
dry ingredients; fold into pumpkin mixture. Spread batter evenly in
prepared pan. Sprinkle with walnuts.

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Pumpkin Cake Roll (continued)

Directions (continued)

Bake at 375° for 12-14 minutes or until cake springs back when
lightly touched in center. Cool for 5 minutes. Turn cake out of pan
onto a kitchen towel dusted with confectioners' sugar. Gently peel
off waxed paper. roll up cake in towel jelly-roll style, starting
with a long side. Cool completely on a wire rack.
In a bowl, combine filling ingredients; beat until smooth. Unroll
cake; spread evenly with filling to within 1/2 in. of edges. Roll up
again. Cover and refrigerate for 1 hour before cutting. Refrigerate
leftovers. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 312 calories, 17 g fat (7 g saturated fat), 81 mg cholesterol, 247 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.