Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin, canned or cooked
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup walnuts, finely chopped

Cream Cheese Filling:
2 packages cream cheese, softened, 3 oz. each
1 cup confectioner's sugar
1/4 cup butter of margarine, softened
1/2 tsp. vanilla
additional confectioner's sugar, optional

In a mixing bowl, beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg. Fold into pumpkin mixture.

Grease a 15x10x1 baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner's sugar.

Carefully peel off paper and roll cake up in towel, starting with a short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, butter, sugar and vanilla until fluffy. Carefully unroll cake and spread filling over cake within one inch of edges. Roll cake up again and cover and chill until serving. Dust with confectioner's sugar, if desired.

Serving ideas: After chilling, slice into one inch slices and arrange on a serving platter. Dust with confectioner's sugar.

Submitted by Chantel Younger