3/4 cup of flour 1 teaspoon of baking powder 2 teaspoons of cinnamon 1 teaspoon of pumpkin pie spice 1/2 teaspoon of nutmeg 1/2 teaspoon of salt 3 eggs 1 cup of sugar 2/3 cup of pumpkin 1 cup of chopped walnuts
Cream Cheese Filling
1 cup of confectioners' sugar 6 tablespoons of butter One 8 ounce package of cream cheese 1 teaspoon of vanilla
Preheat oven to 375ºF. Grease 15 x 10 x 1 inch jelly roll (cookie sheet), lined with waxed paper, grease and flour wax paper. Beat eggs and sugar until thick and fluffy; beat in pumpkin; stir in dry ingredients. Pour into prepared pan then sprinkle with walnuts. Bake for 15 minutes (until center springs back with light touch). Loosen cake around edges. Invert cake onto a clean damp towel dusted with confectioners' sugar; peel off wax paper. Roll up cake and towel together. Cool completely with seam side down on rack. Unroll cake, spread with cream cheese filling. Re-roll cake (without the towel) and refrigerate until ready to use.
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