Pumpkin And Cream Cheese Roll-Up

• 3/4 c. sifted regular flour
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 3 eggs, slightly beaten
• 1 c. sugar
• 2/3 c. canned solid pack pumpkin
• 1 c. chopped walnuts

1. Preheat oven to 375u0b0.
2. Grease and line jelly roll pan (15 x 10 x 1-inch).
3. Line with wax paper.
4. Grease and flour the wax paper. Sift all the dry ingredients onto a piece of wax paper.
5. Beat eggs and sugar in large bowl until thick and fluffy.
6. Beat in pumpkin. Stir in sifted dry ingredients all at once.
7. Pour into prepared pan.
8. Spread evenly.
9. Sprinkle with nuts.
10. Bake in preheated oven 15 minutes or until center springs back when lightly touched. Loosen cake around edges and invert onto damp towel dusted with powdered sugar.
11. Peel off wax paper and trim 1/4-inch from all edges.
12. Roll up cake from short side.
13. Place on rack.
14. Cool completely.
15. Unroll cake and spread with Cream Cheese Filling. Re-roll cake and refrigerate until ready to serve.

regular flour, baking powder, cinnamon, pumpkin pie spice, salt, eggs, sugar, pumpkin, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805797 (may not work)