Pumpkin Roll with Cream Cheese Walnut Filling

Preheat oven to 375ºF. 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 1 teaspoon 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. It’s done when a toothpick inserted in the center comes out clean. Remove from oven and allow to cool about 20 minutes.

Spread a clean kitchen towel on the counter, sprinkle it generously with about 1/4 cup powdered sugar, and 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, the remaining 1 cup powdered sugar, and remaining 1 teaspoon 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.