PUMPKIN ROLL

Cake:                                                 Filling:
3/4 cup flour                                      1 pkg. 8 oz. cream cheese
1/2 tsp. baking powder                       1 cup sifted powdered sugar
1/2 tsp. baking soda                            6 tbsp. butter
1/2 tsp. ground cinnamon                   1 tsp. vanilla
1/2 tsp. ground cloves                      
1/4 tsp. salt                                      
 3 large eggs
 1 cup sugar
 2/3 cup pumpkin                     
 1 cup chopped walnuts

Combine flour,baking powder, soda, cinnamon, cloves and salt in a bowl.
Beat eggs and sugar until thick, add pumpkin, then stir in  flour mixture.
Grease a 15"x10" jelly roll pan, line with wax paper before adding batter.
Bake at 375* for 15 min.
Sprinkle a thin towel with enough  powdered sugar so the cake won't stick.
Immediately loosen cake and turn cake onto prepared towel. Carefully
peel off paper.  Roll up cake and
towel together.  Cool on rack for 15 min.
Prepare filling.  Carefully unroll cake.  Spread with cream cheese mixture.
Reroll cake.  Wrap in plastic wrap and refrigerate for 1 hr.  Sprinkle with
sugar powdered before serving, if desired.

One of my clients, Joan Speese, brought this dessert to our last card class.
It was so delicious I wanted to share it with you.
Enjoy!