Pumpkin Cream Cheese Roll

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 eggs, slightly beaten
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• 6 tablespoons softened butter or 6 tablespoons margarine
• 1 teaspoon vanilla
• chopped pecans
• golden raisin (optional)

Recipe

• 1 grease a jelly roll pan or a cookie sheet with four sides.
• 2 line with waxed paper, then grease and flour the wax paper.
• 3 sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
• 4 beat eggs and sugar until thick.
• 5 add dry ingredients and stir in canned pumpkin.
• 6 pour into pan and and spread to all edges.
• 7 bake at 375 degrees for 15 minutes or until middle springs back when touched.
• 8 invert onto a damp towel that has been sprinkled with powder sugar.
• 9 (i use a flour sack type towel, it works best) carefully remove waxed paper.
• 10 trim the edges off, then roll up in the towel and place on a rack to cool.
• 11 mix softened cream cheese, powdered sugar, butter or margarine
• 12 ,vanilla, pecans and *golden rasins (*optional)
• 13 when cake is cool carefully unroll and spread filling almost all the way to the edge.
• 14 using your towel to help, roll the roll back up, (it will be moist so as i'm rolling i sprinkle with more powder sugar, this will keep it from sticking to your fingers).
• 15 once rolled up, wrap in plastic wrap and refridgerate.
• 16 when ready to serve remove wrap and slice and serve with a sprinkle of powdered sugar.
• 17 great for the holidays.