Local Holiday favorite recipe "Pumpkin & Cream Cheese Roll-Up"

3/4 cup sifted 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 cup sugar

2/3 cup canned solid pack pumpkin

1 cup chopped walnuts

Cream cheese filling (Recipe follows)

Cream Cheese Filling: Beat together 1 cup powdered sugar, 1 - 8 ounce package cream cheese, 6 Tbsp. butter and 1 tsp. vanilla until smoothe.

Preheat oven to 375O. Grease a 15” x 10” x 1” jelly-roll pan. line with wax paper, grease and flour wax paper

• Sift dry ingredients together. Set aside.

• Beat eggs and sugar in 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 in preheated oven for 15 minutes or until center springs back when lightly touched. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with powdered sugar. Peel off wax paper. Trim 1/4” 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. Reroll cake. Refrigerate until ready to serve. Makes 10 servings.