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
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
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.
Meanwhile, in a mixing bowl, beat cream cheese, 1
cup confectioners' sugar, butter, and vanilla until
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.
0 Out of 5 from
You can add this Pumpkin-Pecan Cake Roll recipe to your own private DesktopCookbook.