I LOVE pumpkin roll--especially in the fall! I'm not a huge nut fan, but I actually prefer this with nuts--so give them a try :)
Pumpkin Roll
Cake:
3 eggs (I use egg beaters)
1 C. sugar
2/3 C. pumpkin (not pumpkin pie mix)
1 tsp. lemon juice (I use bottled)
3/4 C. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 C. chopped nuts (I use walnuts & I'm not usually a nut fan, but I like the nuts in this)
Beat eggs & sugar until creamed. Gradually add in pumpkin & mix in lemon juice. Sift dry ingredients & mix all together. Fold in nuts. Cover jelly roll pan with waxed paper & spray with pam. Spread cake batter on waxed paper. Bake at 350 degrees for 12-15 minutes. While still hot turn onto a powder sugared tea towel. Sprinkle some more powdered sugar on top of cake & roll up carefully with towel. Let cool (it took about 30-45 minutes to cool in the fridge). After it is completely cooled, unroll and spread with filling. Roll back up and chill until filling sets (I let it chill for a couple hours).
Filling:
1 (8 oz.) pkg. cream cheese (at room temperature)
1 C. powdered sugar
1/2 tsp. vanilla
Combine and beat until smooth
recipe from Mom
