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Pumpkin Cake Roll

From Allston, MA, Elizabeth Montgomery notes, "This dessert is delicious - especially if you love cream cheese and pumpkin."

8-10 ServingsPrep: 25 min. Bake: 15 min.

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
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
CREAM CHEESE FILLING:
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Directions

In a large bowl, beat eggs on high for 5 minutes. Gradually beat in
sugar until thick and lemon-colored. Add pumpkin and lemon juice.
Combine the flour, cinnamon, baking powder, salt and nutmeg; fold
into the pumpkin mixture.
Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed
paper. Grease and flour the paper. Spread batter into pan; sprinkle
with walnuts. Bake at 375° for 15 minutes or until cake springs

2 of 2

Pumpkin Cake Roll (continued)

Directions (continued)

back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners'
sugar. Peel off paper and roll cake up in towel, starting with a
short end. Cool.
Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and
vanilla until fluffy. Carefully unroll the cake. Spread filling over
cake to within 1 in. of edges. Roll up again. Cover and chill until
serving. Dust with confectioners' sugar. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 332 calories, 16 g fat (6 g saturated fat), 85 mg cholesterol, 249 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.