Pumpkin & Cream Cheese Rollups

• 3/4 cups flour, all-purpose sifted
• 1 teaspoon baking powder
• 2 teaspoons cinnamon ground
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon salt
• 3 large eggs slightly beaten
• 1 cup sugar
• 23 cups pumpkin solid packed
• 1 cup walnuts
• 1 teaspoon lemon juice
• 1 cup powdered sugar
• 8 ounces cream cheese
• 4 tablespoons butter
• 1 teaspoon vanilla extract

1. Grease a 15x10x1 or 18 inch jelly roll pan.
2. Line with waxed paper.
3. Grease and flour the waxed paper.
4. Sift together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside.
5. Beat eggs and sugar until thick and fluffy, beat in pumpkin and lemon juice.
6. Stir in dry ingredients all at once.
7. Pour into prepared pan, spreading evenly with spatula.
8. Sprinkle with nuts (or mix into filling).
9. Bake for 15 minutes at 350 or until center springs back when lightly touched.
10. Loosen cake around edges with a knife.
11. Invert onto clean damp towel dusted with confectioners sugar; peel off waxed paper.
12. Trim 1/4 inch from all sides.
13. Roll up cake and towel together from short side.
14. Place seam side down on wire rack, cool completely.
15. Unroll cake.
16. Beat last 4 ingredients until smooth.
17. Spread on cake.
18. Reroll cake.
19. Refrigerate.

flour, baking powder, cinnamon ground, pumpkin pie spice, nutmeg ground, salt, eggs, sugar, walnuts, lemon juice, powdered sugar, cream cheese, butter, vanilla

Taken from recipeland.com/recipe/v/pumpkin-amp-cream-cheese-rollup-1398 (may not work)