Pumpkin and Cream Cheese Roll-up

Great for Thanksgiving or Christmas or anytime for that matter.

3/4 cup sifted all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp salt
3 eggs, slightly beaten
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped walnuts
Cream cheese filling below

Preheat over to 375. Grease(Pam Spray) a 15 x 10 x 1 inch jelly roll pan. Line with wax paper or parchment paper. Spray the paper with Pam.

• Sift flour, baking powder, cinnamon, pumkin pie spice, nutmeg and salt onto wax paper.
  
• Beat eggs and sugar in large bowl until thick and fluffy; beat in pumpkin.  Stir in sifted dry ingredients all at once.  Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.
  
• Bake in preheated oven for 15 minutes or until center springs back when lightly touched with fingertip.
  
• Loosen cake around edges with a knife. Invert onto a clean damp towel dusted with confectioners' sugar; peel off wax paper. Trim 1/4" from all sides.  Roll up cake and towel together from short side.  Place seam-side down on wire rack; cool completely.
  
• Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Refrigerate until ready to serve.

Cream Cheese Filling: Beat together 1 cup sifted confections' sugar, 1 package (8 oz) softened cream cheese, 6 T butter, and 1 tsp vanilla until smooth.
10 Servings.