Pumpkin Roll

Ingredients:
Cake
1/4 cup confectioners’ sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree

Filling
1 pkg. (8 oz.) cream cheese, at room temperature
6 tablespoons butter or margarine, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup coarsely roasted chopped pecans
Powdered sugar (optional for decoration)

Directions:
1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle kitchen towel with confections’ sugar.

2. Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. Beat cream cheese, butter, 1 cup powdered sugar and vanilla extract in small bowl until smooth. Stir in pecans. When the cake has cooled, carefully unroll it and spread cream cheese mixture over the cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

The recipe is from www.verybestbaking.com