This pumpkin roll is delightfully easy to make and looks like it took a lot of work.

Cooking time is just 15 minutes, with about 15 minutes prep time. It does require about two hours to cool and another half an hour to chill after it's complete.

You will need:

• 3 eggs

• 1 cup sugar

• 2/3 cup pumpkin

• 1 teaspoon lemon juice

• 1 teaspoon lemon rind, optional

• 3/4 cup flour

• 1 tablespoon baking powder

• 2 teaspoons cinnamon

• 1 teaspoon ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1 cup chopped walnuts

• 1/4 to 1/2 cup powdered sugar

1. Beat eggs with a mixer on high for about five minutes.

2. Gradually beat in sugar, pumpkin and lemon juice and rind.

3. Combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.

4. Spread into a 15x10x1 inch pan, well greased. Top with walnuts.

Emily's tip: I used a 17x11 inch cookie sheet and it worked fine. I also used Crisco on the pan, dusted with flour and lined the bottom with wax paper.

5. Bake at 375 degrees F for 15 minutes. Turn out onto a moist, nap-free towel sprinkled with powdered sugar. Roll either lengthwise or width-wise, depending on how many servings you want.

Emily's tip: The more powdered sugar you use here, the sweeter it will be.

Pumpkin Roll Filling

After the cake is cool, unroll and spread filling over entire area. Reroll and chill.

• 1 cup powdered sugar

• 1 8 oz. softened cream cheese

• 4 tablespoons butter (or margarine), softened

• 1/2 teaspoon vanilla

Beat smooth with mixer.

Makes about 8 servings if rolled width-wise:

Calories, 372; total fat, 18; saturated fat, 11; carbs, 51; protein, 5.

If using light cream cheese:

Calories, 339; total fat, 13; saturated fat, 8; carbs, 52; protein, 6.