Pumpkin Roll

ingredients

• 3/4 cup flour (pumpkin cake)
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 1 (15 oz.) can pumpkin
• 1 (8 oz.) cream cheese (softened) (filling)
• 1 cup confectioners sugar
• 6 teaspoons butter (softened)
• 1 cup chopped walnuts (optional)

the making of it

1. Preheat oven to 350°.
2. In a large bowl, mix flour, cinnamon, pumpkin pie spice, nutmeg, salt, eggs, sugar and pumpkin together until well blended.
3. Spray a 12 x 15 jelly roll pan with Pam and line with parchment paper.
4. Pour batter into prepared pan and bake for about 12 minutes, or until done.
5. While cake is baking, lay a clean dish towel on the counter and sprinkle generously with confectioners sugar.
6. When the cake is done, immediately turn it out onto the prepared towel.
7. Gently peel off the parchment paper and start rolling the cake up in the towel (short end to short end). Let it cool completely.
8. While the cake cools, mix the filling ingredients together until smooth.
9. After the cake is cooled, carefully unroll it. Spread the filling evenly over the cake.
10. Reroll without the towel.
11. Wrap in plastic wrap or wax paper and refrigerate until ready to serve.