pumpkin cream cheese roll

By momofsixplus1

Ingredients

• 3/4 cup flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 eggs, slightly beaten
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 cup chopped walnuts
• filling;
• 1 cup powdered sugar
• 1 8oz pkg cream cheese
• 6 tablespoons butter
• 1 tsp vanilla

Preparation

Step 1

sift flour, baking powder and spices into waxed paper. beat eggs, add sugar and beat until thick. mix in pumpkin then sifted dry ingredients. grease a jelly roll pan or cookie sheet, line with waxed paper, then grease the waxed paper. pour mixture in pan and spread evenly. bake at 375 for 15 minutes or until cake springs to touch. dampen a towel, sprinkle with powdered sugar and 1/2 cup nuts. turn hot cake onto towel. remove waxed paper. trim off 1/4 inches from all edges. roll with towel, let cool.

filling; mix, unroll cake the spread with filling, re-roll without towel and refrigerate or freeze.