| Pumpkin & Cream Cheese Roll Up
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
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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. |