Pumpkin Cake Roll



3 eggs
1 cup sugar
2/3 cup cooked or canned pumpkin
1 teas lemon juice
3/4 cup flour
2 teas. cinnamon
1 teas. baking powder
1/2 teas. salt
1/4 teas. nutmeg
1 cup finely chopped walnuts
CREAM CHEESE FILLING:
2 packages (3-ounce) cream cheese softened
1 cup confectioners' sugar
1/4 cup butter softened
1/2 teas. vanilla
additional confectioners' sugar (optional)

In a mixing bowl, beat eggs 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 15-in. x 10-in. x 1-in. baking pan; 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 mixing bowl, beat cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar if desired. 8-10 Servings
Midi playing-Hungry Eyes