PUMPKIN AND CREAM CHEESE ROLL-UP

Pumpkin and Cream Cheese Roll-Up image

Number Of Ingredients 14

3/4 cup All Purpose Flour
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
3 Eggs
1 cup Sugar
2/3 cup Pumpkin-canned
1 cup Walnuts-chopped
1 cup Confectioners sugar/sifted
8 ounces Cream Cheese/softened
6 tablespoons Butter
1 teaspoon Vanilla

Steps:

1. Preheat oven to 375. Grease a 15x10x1 jelly roll pan. Line with wax paper, grease and flour the wax paper.
2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
3. Beat eggs in a bowl with an electric mixer until fluffy and tripled in size, 4-5 min. Add granulated sugar in 3 parts, beating after each addition; beat until thick and creamy, 2-3 min more. Stir in pumpkin; gently fold in flour mixture. Pour batter into prepared pan; spread out to edges; sprinkle with nuts.
4. Bake in preheated oven 375 for 15 min or until center springs back when lightly touched with fingertip.
5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with confectioners' sugar; peel off wax paper. Roll up cake and towel together from short side. Place seam side down on wire rack; cool completely.
6. Meanwhile, beat together butter and confections' sugar, cream cheese and vanilla in a bowl with an electric mixer, to make a smooth filling. Carefully unroll cake and spread with filling; gently reroll. Transfer cake to platter, seam side down, cover and let chill until set.