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1 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking soda
1 cup chopped nuts
2/3 cup pumpkin
1 package (8 ounces plus 3 ounces) cream cheese
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup softened margarine
Cream eggs until light and fluffy. Gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, soda and spice.
Pour into well-greased jelly roll pan. Sprinkle with nuts.
Bake at 375 degrees for 15 minutes. Loosen sides. Turn out on towel covered with powdered sugar. Roll up and let cool.
Make filling by combining cream cheese, powdered sugar, vanilla and margarine.
When cake is cool, unroll and spread with filling. Roll up without towel. Wrap in foil and refrigerate until set. Slice into 1/2-inch slices to serve.
Note: This may be made and frozen for future use or for holiday gifts.