Ingredients
16
16 servings
- •3 eggs
- •1 cup white sugar
- •0.66666668653488 cup canned pumpkin
- •1 teaspoon lemon juice
- •0.75 cup all-purpose flour
- •2 teaspoons ground cinnamon
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •0.25 teaspoon ground nutmeg
- •1 cup chopped walnuts
- •6 ounces cream cheese, softened
- •1 cup confectioners' sugar
- •0.25 cup butter, softened
- •0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) 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 the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' 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 additional confectioners' sugar, if desired.
Nutritional Facts
Per 16 servings
- Calories: 228
- Carbohydrate: 27g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 21g
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