Pumpkin Cake Roll With Cream Cheese Filling

• cake
• 1 cup sugar
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon salt
• 3 eggs, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons confectioners' sugar
• filling
• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon pumpkin pie spice
• other
• 1 cup finely chopped walnuts (optional)
• confectioners' sugar, for dusting

1. CAKE: Preheat oven to 350u0b0F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
2. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
3. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
4. FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
5. ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
6. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

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Taken from www.food.com/recipe/pumpkin-cake-roll-with-cream-cheese-filling-392276 (may not work)