Pumpkin Cake Roll

Cake Ingredients:

• 3 eggs
• 2/3 c pumpkin puree (or canned pumpkin)
• 3/4 c flour
• 2-3 tsp pumpkin pie spice
• 1 c finely chopped walnuts or pecans
• 1 c sugar
• 1 tsp lemon juice
• 1 tsp baking powder
• 1/2 tsp salt

Filling Ingredients:

• 1 c powdered sugar
• 6 oz cream cheese
• 4 T butter
• 1/2 tsp vanilla

Optional Ingredients for Nutmeg Sauce:

• 1 c sugar
• 1 T all-purpose flour
• 1/2 tsp nutmeg
• 2 c water
• 1 T butter
• 1 T white or cider vinegar

Directions:

Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Next together flour, baking powder, salt and pumpkin pie spice. Fold into pumpkin mixture.

Spread in greased and floured 15" x 10" x 1" pan. Top with nuts.

Bake at 375 degrees for 15 minutes.

Turn out on towel generously sprinkled with powder sugar. Starting at narrow end, roll towel and cake together and let cool.

Combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Unroll cake. Spread cream cheese filling over cake and roll. Chill.

Optional Nutmeg Sauce: Combine sugar, flour and nutmeg in 2-qt saucepan. Add water and stir while heating to a boil. Reduce heat and boil gently for 5 minute, stirring frequently. Remove from heat and stir in butter and vinegar. Serve hot over Pumpkin Cake Roll.