Pumpkin Roll

By LimericksLady

Ingredients

• 1 1/2 cups walnuts, chopped
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin, canned
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• Filling
• 4 TBS butter
• 8 oz. cream cheese
• 1 cup confectioner's sugar, sifted
• 1/2 teaspoon vanilla

Preparation

Step 1

1. Preheat oven to 375. Spray a 10x15 in jelly roll pan with non-stick cooking spray and sprinkle with flour.

2. If you are using walnuts, place them on a baking sheet and partially toast in oven for about 8 min. and set aside to cool.

3. With a mixer, beat egg whites for 5 minutes at high speed. Gradually add sugar. Beat in pumpkin and lemon juice.

4. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt; fold gently into egg mixture. Pour batter into prepared pan. Sprinkle lightly toasted walnuts on top, if using.

5. Bake for 10-15 minutes until light touch does not leave a mark.

6. Sprinkle conf. sugar on a flat weave dishtowel. Remove pan from oven and run a knife around the edge. Quickly invert the pan onto the sugared towel and immediately roll up from the short edge. Cool cake completely.

7. In a bowl, gently mix together butter, cream cheese, conf. sugar and vanilla. Do not beat in a mixer. Very gently unroll cooled cake and spread with filling. Roll back up and chill in refrigerator until ready to serve. If desired, sprinkle with conf. sugar for garnish.