Heat oven to 350. Lightly coat 15 1/2 x 10 1/2 x 1 in jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.
In a large bowl, whisk eggs, sugar, pumpkin, flour, soda and cinnamon. Spread into pan. Sprinkle with 1 1/2 cups walnuts and bake until pick inserted in center comes out clean, approx 30 minutes.
Let cake stand 5 minutes. Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, remove the pan and parchment. Starting from a long side, gently roll up the cake with the towel. Place seam-side down on a wire rack and cool completely, about 30 minutes.
When ready to assemble, using an electric mixer beat the cream cheese and butter until combined. Beat in 3/4 cup confectioners' sugar and vanilla until light and fluffy, about 2 minutes. Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with cream cheese filling, reroll into a log, sprinkle the remaining confectioners' sugar on top of the log, and transfer to a serving platter.
If you'd like it to look like the picture, roll the log in walnuts rather than sprinkling with confectioners' sugar.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 203 (67%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 101.8mg||31 %|
|Sodium 175.6mg||6 %|
|Potassium 95.3mg||3 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 21.4g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 304
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