 | | Directions | CAKE:
- Preheat oven to 375°.
- Grease a 15x10 jelly roll pan and line it with wax paper.
- Grease and flour the paper.
- Lay out a tea towel and sprinkle with powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
- Beat eggs and sugar in a large bowl until thick.
- Beat in pumpkin.
- Stir in the flour mixture.
- Spread into prepared pan and sprinkle with nuts.
- Bake for 13-15 minutes or until the cake springs back when touched.
- Loosen the cake and turn out onto the prepared towel.
- Carefully peel off the paper.
- Roll the cake and the towel up together, starting with the narrow end.
- Cool on a wire rack.
FILLING:
- Beat the cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth.
- Carefully unroll the cake removing the towel.
- Spread the cream cheese mixture over the cake.
- Reroll the cake.
- Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar and chopped nuts before serving.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 10
|  | | Ingredients | | - | | CAKE: |
| - | | 3/4 cup flour |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 1/2 teaspoon ground cloves |
| - | | 1/2 teaspoon ground nutmeg |
| - | | 1/4 teaspoon salt |
| - | | 3 large eggs |
| - | | 1 cup sugar |
| - | | 2/3 cup pumpkin purée |
| - | | 1 cup chopped walnuts - optional, more for garnish |
| - | | FILLING: |
| - | | 1 package (8 oz.) cream cheese, softened |
| - | | 1 cup sifted powdered sugar |
| - | | 6 tablespoons butter, softened |
| - | | 1 teaspoon vanilla extract |
| - | | powdered sugar for garnish |
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