Nutty Pumpkin Roll

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin pie filling
• 1 cup chopped pecans
• 1/2 cup powdered sugar
• 8 oz cream cheese - softened
• 1 cup powdered sugar - sifted
• 6 tbsp butter - softened
• 1 tsp vanilla extract

1. For filling, mix all filling ingredients together with mixer until creamy.
2. Place in refrigerator until ready for use.
3. Preheat oven to 375F.
4. Line a shallow 15x10 pan with parchment paper.
5. Grease and flour paper.
6. Sift powdered sugar on a clean dish towel to later place the bread on.
7. Combine flour, baking powder, baking soda, cinnamon and salt.
8. In a separate bowl, beat eggs and sugar with mixer.
9. Beat pumpkin into egg mixture.
10. Stir in flour mixture.
11. Spread evenly into prepared pan and sprinkle with nuts.
12. Bake for 13-15 minutes.
13. Immediately loosen and turn the bread over onto the powdered towel.
14. Carefully peel off paper.
15. Roll the bread up in the towel and place on a wire rack to cool.
16. Once cooled, carefully unroll the bread and spread the filling evenly.
17. Carefully roll the bread back up and wrap tightly in plastic wrap.
18. Refrigerate and slice when ready to serve.

flour, baking powder, baking soda, ground cinnamon, salt, eggs, sugar, pumpkin pie filling, pecans, powdered sugar, cream cheese, powdered sugar, butter, vanilla

Taken from cookpad.com/us/recipes/362609-nutty-pumpkin-roll (may not work)