Ingredients:
3 eggs
2/3 cup canned pumpkin
3/4 cup flour
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
Confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
8 ounces cream cheese
2 tablespoons softened butter
Instructions:
Preheat the oven to 375 F.
Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a bowl beat eggs the on high speed for five minutes. Gradually add the white sugar and canned pumpkin.
Add the flour, baking soda and cinnamon. Spread the batter evenly in pan and sprinkle the walnuts evenly on top.
Place in the oven and bake for 15 minutes or until cake springs back when lightly touched. Turn out onto a linen towel dusted with confectioners’ sugar. Peel off the paper and roll the cake up in the towel, starting with the short end. Allow to cool.
To make the filling, mix the confectioners’ sugar, butter, vanilla, and cream cheese together until smooth.
Carefully unroll the cake and spread the filling over the cake to within 1 inch of edges. Roll up again.
Cover and place in the fridge until serving. You can dust with additional confectioners' sugar.
