This is a great fall treat. You can make this for the up coming holidays or just to treat your family. This is a really easy dessert to make.

My mom made the Pumpkin sponge cake the night before so it had time to rest & chill.

To make the sponge cake:
Beat 3 eggs for 5 minutes, Add:
1 cup sugar
1/3 cup pumpkin
1 tsp. lemon juice
2 tsp. cinnamon
1 tsp ginger
1/2 nutmeg
3/4 cup flour

Spread mix on a 15×10 cookie sheet and bake at 375 for 15 minutes. Then remove cake from pan and place on towel or parchment paper and place in the refrigerator to chill for 2 hours.

To make the filling: Mix well:
4 Tbsp. butter
1/2 tsp. Vanilla
6oz cream cheese

Once the cream cheese is mixed well you then want to add 1 cup powdered sugar and mix that in well. Once everything is mixed then you want to fold in 1 cup of nuts (I used walnuts).

Now it's time to spread the cream cheese filling out onto the pumpkin sponge cake. Try to spread as evenly as you can.

Once the filling is all spread out you can begin to roll the sponge cake. Take your time so you don't break the sponge cake.

As you can see it is a slow process to get the roll perfect. Slow and steady is the way to do it.

Now we moved the roll on saran wrap to keep the roll soft and moist, plus it's easy to transport this way. You can wrap back into a towel if going to serve the same day. I like to cut my Pumpkin roll right before serving.