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PUMPKIN AND CREAM CHEESE ROLL-UPS 3/4 c. sifted all-purpose flour 1 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1/2 tsp. ground nutmeg 1/2 tsp. salt 3 eggs, slightly beaten 1 c. sugar 2/3 c. canned solid packed pumpkin 1 c. chopped walnuts Cream Cheese Filling Preheat oven to 375 degrees. Grease a 15 x 10 x 1-inch jelly roll pan. Line with waxed paper. Grease and flour waxed paper. Sift flour, baking powder, cinnamon, pumpkin spice, nutmeg and salt. Beat eggs and sugar in large bowl until thick and fluffy. Blend in pumpkin. Stir in all sifted dry ingredi- ents all at once. Pour into prepared pan and spread evenly with rubber spatula. Sprinkle with nuts. Bake in preheated oven for 15 minutes or until center springs back when lightly touched with fingertip. Loosen cake around the edges with a knife. Invert onto clean damp towel dusted with powdered sugar. Peel off waxed paper. Roll cake and towel together from short side. Place seam side down on wire rack. Cool completely. Unroll cake; spread cream cheese filling and reroll cake. Refrigerate until ready to serve. Cream Cheese Filling: Beat together 1 cup sifted confectioners sugar, 1 (8 ounce) package softened cream cheese, 6 tablespoons butter and 1 teaspoon vanilla until smooth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |