Scott's Recipe

Cakes - Pumpkin Cheesecake Roll

Category: Desserts, Cakes & Pies

3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp nutmeg
1/2 tsp 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 oz) cream cheese, softened
6 Tbsp butter
1 tsp vanilla extract

1. Beat together all filling ingredients until smooth; set aside.
2. Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax paper.
3. Sift dry ingredients.
4. Beat eggs and sugar until thick and fluffy. Beat in pumpkin. Stir in dry ingredients.
5. Pour into pan; sprinkle with nuts (optional). Bake at 350 degrees F for 15 minutes. Loosen cake around edges.
6. 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.
7. Unroll cake, remove towel and spread with filling. Reroll cake. Wrap with aluminum foil and refrigerate overnight. 8. Slice and serve cold.