Pumpkin Roll - cooking recipe

Ingredients

3/4 c. 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 c. sugar
2/3 c. canned pumpkin
1 c. walnuts or pecans, chopped

Preparation

Preheat oven to 375\u00b0.
Grease a 15 x 10 x 1-inch jelly-roll pan.
Line with wax paper.
Grease and flour the wax paper.
Sift the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.
Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin.
Stir in dry ingredients all at once.
Pour into prepared pan, spread evenly.
Sprinkle with nuts.
Bake for 15 minutes at 375\u00b0.
Loosen cake around edges with knife.
Invert onto clean, damp towel dusted with 10xx 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.
Unroll cake; spread with cream cheese filling. Re-roll cake and refrigerate until ready to serve.