Pumpkin and Cream Cheese Roll-Up

(Courtesy of Good Samaritan Center Cookbook)

Ingredients:
3/4 c. 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 c. sugar
2/3 c. canned solid-packed pumpkin
1 c. chopped walnuts (optional)
CREAM CHEESE FILLING:
1 c. sifted powdered sugar
6 Tbsp. butter
1 tsp. vanilla
1 pkg. (8 oz.) softened cream cheese

Directions:
Preheat oven to 375 degrees.  Grease a 15x10 inch jelly roll pan.  Line with wax paper; grease and flour the wax paper.

Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper. 

Beat eggs and sugar in a large bowl until thick and fluffy; beat in pumpkin.  Stir in sifted dry ingredients all at once.  Pour into prepared pan; spread evenly with a rubber spatula.  Sprinkle with nuts, if desired.

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

Loosen cake around edges with a knife. Invert onto clean damp towel dusted with powder sugar; peel off wax paper.  Trim 1/4 inch from all sides.  Roll up cake and towel together from short side.  Place seam-side down on wire rack; cool completely. 

Beat all filling ingredients together until smooth.

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