PUMPKIN ROLL SUPREME

Pumpkin Roll Supreme image

This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful!

Provided by PATTI HUGHES

Categories Fruits and Vegetables Vegetables Squash

Time 35m

Yield 15

Number Of Ingredients 14

Ingredients

3 eggs
1 cup white sugar
.66 cup pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped walnuts
1 (8 ounce) package cream cheese
2 tablespoons butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

Nutrition Facts : Calories 259.4 calories, Carbohydrate 32.9 g, Cholesterol 57.7 mg, Fat 13.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 171.6 mg, Sugar 25.9 g