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Pumpkin Cake Roll

  • 3 eggs
  • 1 c. sugar
  • 2/3 c. pumpkin
  • 1 tsp. lemon juice
  • 3/4 c. flour
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1c. walnuts, chopped
  • 1 (6oz) cream cheese, soft
  • 1 c. powdered sugar
  • 1/4 c. margarine, soft
  • 1/2 tsp. vanilla
      
 
Beat eggs on high 5 minutes. Gradually add sugar until thickened. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg: fold into pumpkin mix. Line 15-10 jelly roll pan with wax paper. Spray wax paper with cooking spray. Spread pumpkin mixture and sprinkle with walnuts. Bake 375 degrees for 15 minutes. Turn out onto powdered sugar towel. Remove wax paper while still hot. Roll up towel with pumpkin cake. Cool. Meanwhile, beat cream cheese, sugar, margarine and vanilla. Unroll pumpkin and spread filling within 1 inch of sides. Roll up jelly roll style. Cover and chill.
 





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