Ingredients
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3 eggs
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1 cup white sugar
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⅔ cup canned pumpkin
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1 teaspoon lemon juice
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¾ cup all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon ground nutmeg
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1 cup chopped walnuts
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6 ounces cream cheese, softened
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1 cup confectioners' sugar
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¼ cup butter, softened
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½ teaspoon vanilla extract
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
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Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
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Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
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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. Cool.
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Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
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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.
Nutrition Facts (per serving)
228 | Calories |
12g | Fat |
27g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 228 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 5g | 25% |
Cholesterol 54mg | 18% |
Sodium 193mg | 8% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 21g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 45mg | 3% |
Iron 1mg | 6% |
Potassium 88mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.