Recipe: Pumpkin Roll Cake

Kelly, this recipe is in this months issue of Taste of Home. I hope it is what you are looking for.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup cooked or canned pumpkin
teaspoon lemon juice
3/4 cup 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 oz each) cream cheese -- softened
1 cup confectioners' sugar
1/4 cup butter or margarine -- softened
1/2 teaspoon vanilla
additional confectioners' sugar -- optional

In a mixing bowl, beat eggs on high for 5 min. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1" baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Bake at 375 degrees for 15 min. or until cake springs back when lightly touched. 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.

Meanwhile, in a mixing bowl, beat cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1" of edges. Roll up again. Cover and chill until serving. Dust with confectioners sugar, if desired.

Makes 10 servings
Source: Taste of Home magazine, October/November 1998