Pumpkin Cake Roll with Cream Cheese Filling

3 eggs
1 c. granulated sugar
2/3 c. pumpkin puree (100% pure pumpkin)
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. finely chopped walnuts
Powdered sugar

Cream Cheese Filling:
1 c. powdered sugar
8 oz. cream cheese, softened
4 T. butter, softened
1/2 tsp. vanilla

For the Cake:  
1.  Grease a 15x10x1" jellyroll pan; line with waxed paper or parchment paper (this is very important!).  Lightly spray waxed paper with cooking spray.

2.  Beat eggs on high speed for 5 minutes; then gradually beat in granulated sugar.  Stir in pumpkin and lemon juice.

3.  Stir together flour, baking powder, salt, cinnamon, ginger, and nutmeg.  Fold into pumpkin mixture.  Spread batter into prepared pan.  Top with finely chopped walnuts. 

4.  Bake at 375 degrees for 15 minutes.  Immediately turn out onto a towel sprinkled with powdered sugar.  Carefully remove waxed paper.  Starting at the narrow end of the cake, roll towel and cake up together.  Cool.  Once cool, slowly and gently unroll cake.

For the Cream Cheese Filling:  
5.  Combine powdered sugar, cream cheese, butter, and vanilla; beat until smooth.  Spread evenly over cooled cake.  

6.  Roll cake back up.  Chill.


Source:  The Kitchen is My Playground