Pumpkin Cake Roll With Cream Cheese Filling

Ingredients

cake

• 1 cup sugar
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon salt
• 3 eggs, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons confectioners' sugar

filling

• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon pumpkin pie spice

other

• 1 cup finely chopped walnuts (optional)
• confectioners' sugar, for dusting

Directions

1. 1

   CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.

2. 2

   In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.

3. 3

   Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).

4. 4

   FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.

5. 5

   ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.

6. 6

   Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.