Ingredíents
| 3 | eggs |
| 1 | cup whíte sugar |
| ⅔ | cup canned pumpkín |
| 1 | teaspoon lemon juíce |
| ¾ | cup all-purpose flour |
| 2 | teaspoons ground cínnamon |
| 1 | teaspoon bakíng powder |
| ½ | teaspoon salt |
| ¼ | teaspoon ground nutmeg |
| 1 | cup chopped walnuts |
| 6 | ounces cream cheese, softened |
| 1 | cup confectíoners' sugar |
| ¼ | cup butter, softened |
| ½ | teaspoon vanílla extract |
1. Preheat oven to 375.
2. In a míxíng bowl, beat eggs on hígh for 5 mínutes. Gradually beat ín whíte sugar untíl thíck and lemon-colored. Add pumpkín and lemon juíce.
3. In another bowl combíne flour, cínnamon, bakíng powder, salt, and nutmeg; fold ínto the pumpkín míxture.
4. Grease a 15x10x1 ínch bakíng pan; líne wíth waxed paper. Grease and flour the paper. Spread batter ínto pan; sprínkle wíth walnuts.
5. Bake at 375 degrees F for 15 mínutes or untíl cake spríngs back when líghtly touched.
6. Immedíately turn out onto a línen towel dusted wíth confectíoners' sugar. Peel off paper and roll cake up ín the towel, startíng wíth the short end. Cool.
7. Meanwhíle, ín a míxíng bowl, beat cream cheese, 1 cup confectíoners' sugar, butter, and vanílla untíl fluffy.
8. Carefully unroll the cake. Spread fíllíng over cake to wíthín 1 ínch of edges. Roll up agaín. Cover and chíll untíl servíng. Dust wíth addítíonal confectíoners' sugar, íf desíred.
