Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

¾ c. flour
1 t. baking powder
2 t. cinnamon
1 t. pumpkin pie spice
½ t nutmeg
½ t. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned pumpkin
1 c. chopped walnuts

1 c. icing sugar
1 pkg cream cheese
6 T. butter
1 t. vanilla

Preheat oven to 375*.
Grease 15 x 10” cookie sheet. Line with wax paper & then grease & flour the wax paper.
Mix first 6 ingredients together.
In a large bowl, beat eggs & sugar until light & fluffy, beat in pumpkin. Stir in dry ingredients.
Pour into prepared pan, spread evenly. Sprinkle with walnuts.
Bake for 15 minutes.
Loosen cake around edges with a knife. Invert onto damp tea towel dusted with icing sugar. Peel off wax paper. Trim ¼” from all sides. Roll up cake & towel together from short side. Place seam down on wire rack; cool completely. Unroll cake. Spread with cream cheese filling. Re-roll cake. Refrigerate until ready to serve.