Olsen's Pumpkin and Cream Cheese Roll-up

Olsen's Pumpkin and Cream Cheese Roll-up

3/4 c. sifted flour
1/2 tsp salt
1 tsp baking powder
3 eggs, lightly beaten
2 tsp ground cinnamon
1 c. sugar
1 tsp pumpkin pie spice
2/3 c. canned pumpkin
1/2 tsp ground nutmeg
1 c. chopped walnuts

Preheat oven to 375 degrees. Line a 15x10x1 jelly-roll pan with wax paper and grease and flour it.

Sift together dry ingredients. In a separate bowl, beat together eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin. Add in wet ingredients all at once. Pour batter into prepared pan; spread evenly with a rubber spatula. Sprinkle with nuts. Bake for 15 minutes or until center springs back. Loosen cake around edges and invert onto a clean, damp towel dusted with powdered sugar. Peel off wax paper. Trim 1/4-inch from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack. Cool completely.

Prepare filling:
Beat together 1 c. powdered sugar, 8oz. cream cheese (softened), 6 TBS butter and 1 tsp vanilla extract until smooth.

Unroll cake. Spread with cream cheese filling. Re-roll cake. Refrigerate until ready to serve.