Pumpkin Roll

This dessert was shared with us by a friend of a friend. We received it from Fran Bonscher who got it from Rosemary Alvino - one of the best way to collect new recipes.

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 tsp lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup walnuts, finely chopped
• Powdered sugar

Filling:

• 1 cup powdered sugar
• 2 x 3 oz packages of cream cheese
• 4 TBS butter, softened
• 1/2 tsp vanilla

Preheat oven to 375°. In a large bowl, beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in the pumpkin and lemon juice. On waxed paper, combine flour, baking powder, nutmeg and salt. Fold the flour mixture into the pumpkin. Spread evenly onto a greased* jelly roll pan. Sprinkle with chopped walnuts. Bake for 15 minutes. Carefully turn onto a clean towel sprinkled with powdered sugar. Carefully roll the pastry and the towel from the narrow end. Let cool and carefully unroll.

Combine the filling ingredients and mix until smooth. Spread over the pastry and roll. Chill and slice. 12 servings.

*If you prefer, the pan can be greased and covered with parchment paper.