Pumpkin Cake Roll

Sarah and I made this yesterday...SO yummy. The recipe is from my friend, Callie (I love that name!), and if any of you have the Feed My Sheep cookbook from our church in Arkadelphia, then you can find it on page 264!

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1/2 tsp salt

1/4 tsp nutmeg

1 cup finely chopped walnuts (Sarah said "no" to the nuts)

2 tsp cinnamon

1 tsp baking powder

Filling:

6 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 375. Grease and flour 15 x 10 x 1 inch baking pan (jellyroll pan) and line with wax paper. (The instructions said to grease and flour the wax paper too. So I did both, but I really think you just need to do one or the other.)

Beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into pumpkin mixture. Spread batter in pan; sprinkle with walnuts. Bake at 375 for 15 minutes or until cake springs back when touched.

Immediately turn out onto linen towel dusted with powdered sugar. Peel off paper and roll cake up in towel. Cool.

Beat cream cheese, butter, powdered sugar and vanilla until fluffy. Carefully unroll cake and spread filling over it. Roll up again. Cover and chill. Dust with powdered sugar if desired.

YUM!!!!

It's so pretty too. Wish I had taken a picture!