Pumpkin Roll

• 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs, separated and at room temperature
• 1/3 c. plus 1/2 c. granulated sugar
• 2/3 c. pumpkin pie filling
• 1/2 c. finely ground walnuts
• 8 oz. cream cheese, softened
• 1 c. confectioners sugar
• 1/2 c. chopped walnuts

1. Preheat oven to 375u0b0.
2. Grease a 15 3/4 x 10 1/2-inch jellyroll pan.
3. Line with waxed paper and grease again.
4. In medium bowl, combine flour, baking powder and salt; set aside.
5. In large bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/3 cup sugar, one tablespoon at a time, until sugar dissolves and stiff glossy peaks form.
6. In another bowl, with mixer at high speed, beat egg yolks until lemon color. Gradually beat in 1/2 cup sugar.
7. Beat in flour mixture and pumpkin pie filling.
8. Gently fold into beaten egg whites.
9. Spread batter in pan.
10. Bake 15 minutes or until cake springs back when lightly touched.
11. Spread a clean towel on counter.
12. Sprinkle towel with ground walnuts.
13. Turn cake immediately onto towel.
14. Remove waxed paper.
15. Roll cake in towel from short end.
16. Cool.

allpurpose, baking powder, salt, eggs, sugar, pumpkin pie filling, ground walnuts, cream cheese, confectioners sugar, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900994 (may not work)