Pumpkin Roll with Cream Cheese Filling
Cake:
 Powdered sugar
1/4
teaspoon salt
3/4
cup flour
3
large eggs
1/2
teaspoon baking powder
1
cup sugar
1/2
teaspoon baking soda
2/3
cup pumpkin
1/2
teaspoon ground cinnamon
1
cup chopped walnuts (optional)
 
 
Filling:
 
 
1
pkg (8 oz) cream cheese, softened
1
teaspoon vanilla extract
1
cup sifted powdered sugar
 Powdered sugar
6
Tbsp. butter or margarine, softened
 

Preheat oven to 375°F. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl.  Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts, if desired.  

Bake for 13 to 15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.  Carefully unroll cake; remove towel.  Spread cream cheese mixture over cake.  Re-roll cake.  Wrap in plastic wrap and refrigerate at least on hour serving, if desired.

Note:  Pumpkin pie spice
3 parts cinnamon
1 part nutmeg
1 part ginger
1 part cloves

Makes 10 serving. Originator: Rayln Mason