Pine Island Herb & Spice Co.

PumpkinRoll

Pumpkin and Cream Cheese Roll Up

3/4 cup flour

1 tsp. baking powder

3 1/2tsp Pine Island Herb and Spice Pumpkin Pie Spices

1/2 tsp. slat

3 eggs slightly beaten

1 cup sugar

2/3 cup canned pumpkin

1 cup chopped walnuts

Filling

1 cup powdered sugar

1 8 oz cream cheese

6 TBS butter

1 tsp. vanilla

Grease 15'x10'x1' pan, line with wax paper grease and flour paper.

Add the flour, baking powder pumpkin pie spice, and salt together. Set aside.

Wisk gently to mix all the ingredients. Beat the eggs and sugar till fluffy and thick. Beat in pumpkin.Stir in dry ingredients and and spread in lined pan evenly. Sprinkle the nuts evenly. Bake for 15 minutes at 375. Invert the cake onto a clean damp cloth dusted with powdered sugar, and peel off the waxed paper. Roll the cake and allow it to cool with the seam side down. Meanwhile, beat all the ingredients for the filling together until smooth.Leave at room temperature, until ready, about 1 hour. When the cake has cooled, unroll and spread the filling onto the roll. Reroll the cake without the towel and refrigerate until you are ready to serve. Dust with powdered sugar.