Pumpkin Roll Cake w/ Cream Cheese Filling

Sometimes the best baking is done without any planning at all. I woke up today, realized I had no plans, and decided to put my oven to use! I just bought some dented cans of pumpkin puree on sale, so I looked for a recipe on one of my favorite recipe sites, allrecipes.com. I came upon a recipe for a pumpkin roll. I had never baked a cake in a jelly roll pan, in fact, I didn't even know we owned one. After searching the cabinets I actually found two of them! Here's how it went...

ingredients (no oil or butter!)
pouring the batter into the jelly roll pan I sprinkled some walnuts on top before baking. a piece of parchment paper dusted with confectioners sugar,
ready for the hot pumpkin cake Uh oh! When I flipped the pan upside down, the center stuck to the pan! I managed to put it back together and roll it up. After an hour in the refrigerator, I spread the glue (filling)
onto the 3 pieces hoping it would hold it all together! AND IT WORKED! I cut off the ugly ends and ate them... ...while watching Project Runway!

It was delicious! I'll definitely try to make this cake again without breaking it!

Recipe from allrecipes.com

Pumpkin Roll Cake
Serves 12-16

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.