Pecan Pumpkin Roll in Cream Cheese Filling

Ingredients

• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 tsp pumpkin spice
• 1/4 teaspoon salt
• powdered sugar
• 3 large eggs
• 1 cup granulated sugar
• 1 cup chopped pecan

Cream Cheese Filling

• 1 cup powdered sugar, sifted
• 8 oz. softened cream cheese
• 6 Tbsp softened butter
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

Instructions:

1. PREHEAT oven to 375 F.
2.  Grease 15 x 10-inch jelly-roll pan and  line with wax paper.
3.  Sprinkle towel with powdered sugar.
4. Mix flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt in small bowl. 

5. Beat eggs and sugar in large mixer bowl until thickened.  Slowly mix in pumpkin puree. Stir in flour mixture and spread evenly into the lined jelly-roll pan. Sprinkle with top with pecans.

6. Bake for 15 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared powdered towel. Carefully peel off wax paper and slowly roll up cake and towel together. Cool on wire rack and set aside.

7. Mix cream cheese, powdered sugar, butter and vanilla extract until smooth. Set aside.

8. Unroll pumpkin cake and remove towel. Spread cream cheese mixture over cake and re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour. Slice and serve.