EASY PUMPKIN SWIRL/ROLL
3/4 c. flour
3 eggs
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1 c. chopped nuts
2/3 c. canned pumpkin (I use 1 c. pumpkin)
Grease 15 x 10 x 1 inch jelly roll pan, line with wax paper. Beat eggs and
sugar until fluffy. Beat in pumpkin. Stir in dry ingredients and nuts. Bake
13 minutes at 375 degrees. Invert onto towel dusted with powdered sugar.
Peel off paper. Roll up cake and towel together. Place seam side down. Cool
completely - unroll, spread filling - reroll - refrigerate.
FILLING:
1 c. powdered sugar
6 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla
Let cream cheese soften. Blend all ingredients together and spread inside
the cake and then reroll the cake
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