|For cream cheese|
|Confectioners' sugar||1 1⁄4 Cup (20 tbs)|
|Cream cheese||8 Ounce|
|Butter||4 Tablespoon, softened|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Pumpkin pie spice||1 Teaspoon|
|Eggs||3 , slightly beaten|
|Sugar||1 Cup (16 tbs)|
|Canned pumpkin||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
Cream cheese filling: Beat together all ingredients.
Grease a 15x10x1-inch jelly roll pan.
Line with wax paper, grease and flour the wax paper.
Sift flour, baking powder, spices, and salt.
Beat eggs and sugar in large bowl, until thick and fluffy; beat in pumpkin.
Stir in dry ingredients all at once.
Pour into pan; sprinkle with nuts.
Bake in 375 degree oven for 15 minutes, or until' center springs back when touched.
Loosen cake around edges with knife.
Invert onto clean damp towel dusted with confectioners' sugar.
Peel off wax paper.
Trim 1/4 inch from all sides.
Roll up cake and towel from short side.
Place seam side down on wire rack; cool completely; Unroll cake; spread with cream cheese filling; reroll cake and refrigerate until ready to "serve.
This roll can also be frozen.
It is great for holidays or anytime.