Pumpkin Cream Cheese Roll-up

Filling:

• 1 c. confectioners sugar
• 8 oz. cream cheese
• 6 T. butter
• 1 tsp. vanilla

Beat together until smooth. Set aside.

Cake Roll:

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

Preheat oven to 375. Grease 15 x 10 x 1-inch jelly roll pan, line with waxed paper, grease and flour paper.

Sift flour, baking powder, spices and salt onto waxed paper. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir in sifted ingredients. Pour into prepared pan and spread evenly. Sprinkle with nuts.

Bake in preheated oven for 15 minutes, until center springs back when lightly touched with fingertip.

Use knife to loosen cake around edges. Invert onto clean damp towel dusted with confectioners sugar. Peel off wax paper. Trim 1/4 inch from all edges. Roll up cake and towel together from short side; place seam side down on wire rack to cool completely.

Unroll cake. Spread with cream cheese filling. Reroll cake and refrigerate until ready to serve.