Autumn Pumpkin Roll
|Sugar||1 Cup (16 tbs)|
|Canned pumpkin||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Finely grated lemon peel||1⁄2 Teaspoon|
|Flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Finely chopped walnuts||1 Cup (16 tbs)|
|Confectioners' sugar||1 Cup (16 tbs)|
|Cream cheese||6 Ounce (2 packages, 3 ounce each, at room temperature)|
|Butter||4 Tablespoon (at room temperature)|
|Vanilla extract||1 Teaspoon|
|Ground walnuts||1⁄2 Cup (8 tbs)|
|Brightly colored autumn leaves||4|
Preheat oven to 350°. Grease and line with wax paper a 15" X 10" X 1" jelly roll pan.
Beat eggs with an electric mixer set at high speed for 5 minutes. Gradually beat in sugar.
Stir in pumpkin, lemon juice, and peel.
Sift together flour, baking powder, spices, and salt. Stir into pumpkin mixture until well combined.
Spread batter evenly on prepared pan. Sprinkle with walnuts and bake at 350 for 15-20 minutes.
Dust a clean dish towel with confectioners sugar and invert freshly baked cake onto it. Peel off wax paper and gently roll the towel and cake lengthwise. Let cool. Do not chill.
Cream together sugar, cream cheese, and butter. Add vanilla and cinnamon. Beat until spreadable.
Unroll cooled cake and spread with filling. Sprinkle walnuts over filling.
Roll up cake and place seam down on a serving platter. Cover with plastic wrap and chill thoroughly.
To serve, trim ends, dust with confectioners sugar.