Pumpkin Roll with Cream Cheese Walnut Filling

Thank you From Valeries Kitchen

 3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree (not pie filling)
3 eggs
1 teaspoon fresh lemon juice
3 to 4 tablespoons powdered sugar

Filling
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 teaspoon fresh lemon juice
1/2 cup walnuts, finely 

 

• Preheat oven to 375 degrees . 
• Cut a piece of parchment paper to fit a jelly roll pan or rimmed baking sheet that measures at least 10” by 15” or up to 12” x 17”. 
• Spray the edges of the parchment paper and the edges of the pan with cooking spray.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. 
• Stir in pumpkin puree, eggs, and lemon juice. 
• Pour mixture into prepared pan. 
• Smooth mixture out evenly over the parchment paper with a rubber spatula.
• Bake for 10 to 15 minutes depending on the size of your pan. 
• Watch closely and do not over bake. 
• Remove from oven and allow to cool about 20 minutes.
• Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar 
• Turn the cake onto the towel parchment paper side up. 
• Peel the parchment paper off.  
• Turn the edge of the towel over the narrow end of the cake. 
• Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. 
• Let the cake sit for at least 30 minutes or more.
• Make the filling.  In a medium bowl, blend cream cheese, butter, vanilla, sugar, and lemon juice with an electric mixer.
• Unroll the cake and spread the filling evenly over the surface. 
• Sprinkle chopped walnuts over the filling. 
• Roll the cake again, this time without the towel. 
• Wrap the roll in heavy duty foil and refrigerate for at least an hour or more. 
• When ready to serve, move the cake to a cutting board and slice into 1” slices. 
• Sprinkle with additional powdered sugar if desired.

Foil wrapped pumpkin roll can be frozen for up to a month.