Pumpkin Cream Cheese Roll

By tonya370

Ingredients

• 3/4 cup sifted flour
• 1 tsp. baking powder
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 eggs, slightly beaten
• 1 cup sugar
• 2/3 cup pumpkin pie filling
• 1 cup chopped pecans

Preparation

Step 1

Preheat oven to 375 degrees. Grease jelly roll pan. Line with wax paper. Grease paper.

Sift dry ingredients onto was paper. Beat egg and sugar in large bowl. Beat in pumpkin. Stir in sifted dry ingredients al at once. Pour into pan. Sprinkle top with chopped nuts. Bake 15 minutes or until center is springy. Lay out flat on a slightly damp clean dish towel. Sprinkle with sifted powdered sugar. Turn cake upside down (nuts side down) onto towel. Remove wax paper. Trim edges of cake, about 1/2 inch. Roll cake with damp dish towel. Let cool.

Meanwhile, prepare cream cheese filling.
Beat together 1 cup sifted powdered sugar, 8 oz softened cream cheese, 6 Tbls. butter, and 1 tsp vanilla.

Unroll cake. Spread cream cheese filling onto cake. Reroll. Sprinkle with powdered sugar on top.