3/4 c. all-purpose flour, sifted
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. canned solid pack pumpkin
1 c. chopped walnuts
Preheat oven to 375 degrees. Grease 15 x 10 x 1 jelly roll pan. Line
with wax paper; grease and flour wax paper.
Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg
and salt together. Beat eggs and sugar in bowl until thick and
fluffy. Beat in pumpkin all at once. Pour into prepared pan.
Spread evenly with spatula. Sprinkle with nuts. Bake at 375 degrees for
15 minutes or until center springs back.
Loosen cake around edges. Invert on clean, damp towel dusted
with 10x confectioners sugar. Peel off wax paper. Trim 1/4-inch
from all sides of cake. Roll up cake and towel together from SHORT
END. Place seam side down on wire rack. Cool completely. Unroll
cake. Spread filling, re-roll cake and refrigerate.
Cream Cheese Filling:
1 c. confectioners 10x sugar
1 (8 oz.) pkg. cream cheese, softened
6 Tbsp. butter
1 tsp. vanilla
Beat together until smooth. Servings: 8.
Note: This is especially great for the holidays.
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