Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 cup sugar

  3. 2/3 cup canned pumpkin

  4. 1 teaspoon lemon juice

  5. 3/4 cup all-purpose flour

  6. 2 teaspoons ground cinnamon

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground nutmeg

  10. 1 cup finely chopped walnuts CREAM CHEESE FILLING:

  11. 2 packages (3 ounces each ) cream cheese, softened

  12. 1 cup confectioners' sugar

  13. 1/4 cup butter, softened

  14. 1/2 teaspoon vanilla extract Additional confectioners' sugar

Instructions Jump to Ingredients ↑

  1. 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 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 bowl, beat 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.


Send feedback