Pumpkin Roll

Ingredients:
3 Eggs
1 Cup Sugar
2/3 Cup Canned Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Walnuts, Finely Chopped (Optional)

Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered Sugar

Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.

2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts, if desired. Bake at 375° for 15 minutes or until cake springs back when lightly touched.

3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.

4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

Yield: 8-10 servings.