Cake:

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup chopped walnuts

Preheat oven to 375°F.

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15x10x1-inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with chopped walnuts.

Bake at 375°F for 15 minutes or until cake springs back when lightly touched.

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.

Filling:

6 oz. cream cheese, softened
1 cup confectioners' sugar
1/4 cup (1/2 stick) butter, softened
1/2 tsp. vanilla

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

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.

Submitted by: Hotel Frankfurt-Oder