Deb, Glenn & Gordon, here's a punkin roll-up
Pumpkin Cream-Cheese Roll-Up
Filling:
1 c. confectioners sugar
8 oz. cream cheese
6 T. butter
1 tsp. vanilla
Beat together until smooth. Set aside.
Cake Roll:
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. pumpkin
1 c. chopped walnuts
Preheat oven to 375. Grease 15x10x1-inch jelly roll pan, line with waxed
paper, grease and flour paper.
Sift flour, baking powder, spices and salt onto waxed paper.
Beat eggs and sugar in large bowl until thick and fluffy. Beat in
pumpkin. Stir in sifted ingredients. Pour into prepared pan and spread
evenly. Sprinkle with nuts.
Bake in preheated oven for 15 minutes, until center springs back when
lightly touched with fingertip.
Use knife to loosen cake around edges. Invert onto clean damp towel
dusted with confectioners sugar. Peel off wax paper. Trim 1/4 inch from
all edges. Roll up cake and towel together from short side; place seam
side down on wire rack to cool completely.
Unroll cake. Spread with cream cheese filling. Reroll cake and
refrigerate until ready to serve.
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