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Pumpkin Cheesecake Roll

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Serves/Makes: 12
Ready in: > 5 hrs

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon pumpkin spice

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup sugar

3 eggs, slightly beaten

2/3 cup solid pack pumpkin

1 cup walnuts, chopped (optional)

***Cream Cheese Filling***

1 cup confectioners' sugar
1 package (8 ounce size) cream cheese, softened
6 tablespoons butter
1 teaspoon vanilla extract

Make Filling: Beat together until smooth; set aside.

Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax paper. Sift dry ingredients. Beat eggs and sugar until thick and fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan; sprinkle with nuts (optional). Bake at 350 degrees F for 15 minutes. Loosen cake around edges.

Invert onto a damp, clean, kitchen towel, dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together. Place seam side down on wire rack. Cool completely. Then unroll cake, remove towel and spread with filling. Reroll cake. Wrap with aluminum foil and refrigerate overnight. Slice and serve cold.

Recipe Source: cdkitchen.com

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