Pumpkin And Cream Cheese Roll-Up

• 3/4 cup sifted all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 eggs slightly beaten
• 1 cup sugar
• 1 cup chopped walnuts.
• *See Below for Cream Cheese Filling.

1. Preheat oven to moderate 375 degrees.
2. Grease a 15x10x1 inch jelly roll pan. Line with wax paper, grease and flour the wax paper
3. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and slat onto wax paper.
4. Beat eggs and sugar in large bowl, until thick and fluffy, beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan, spread evenly with rubber spatula. Sprinkle with nuts.
5. Bake for 15 minutes or until center springs back when lightly touched with fingertips.
6. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10x (confectioners) sugar, peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam side down on wire rack, cool completely.
7. Unroll cake. Spread with cream cheese filling. Reroll cake. Refrigerate until ready to serve.
8. "Cream Cheese Filling"
9. Beat together 1 cup sifted 10x (confectioners) sugar, 1 package (8 ounces), softened cream cheese, 6 tablespoons butter and 1 teaspoon vanilla until smooth.

flour, baking powder, ground cinnamon, pumpkin pie spice, ground nutmeg, salt, eggs, sugar, walnuts, cream cheese filling

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-cream-cheese-roll-up-50008015 (may not work)