1 cup granulated sugar
3/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
3 large eggs, beaten to blend
2/3 cup canned pumpkin
2 tablespoons powdered sugar
Cream Cheese Filling:
1 (8 oz.) package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons (1/4 stick) unsalted butter, at room temperature
1 tsp. vanilla extract
1/2 cup finely chopped walnuts
Preheat oven to 375 F (190 C). Butter a 15 x 10 x 1-inch jelly roll pan or a 9 x 13 x 1-inch baking pan. Line pan with waxed paper. Butter waxed paper, and set pan aside.
Mix first 5 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until tester inserted in center of cake comes out clean, or until cake springs back when lightly touched, about 15 minutes. Remove cake from oven and cool for 5 minutes. Immediately loosen cake from sides of pan.
Lay a kitchen towel on work surface and dust towel with 2 tablespoons powdered sugar. Turn cake out onto sugared towel, waxed paper side up. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack for at least 30 minutes.
For Cream Cheese Filling:
Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Mix in chopped walnuts.
Unroll cake; leave on towel. Spread cream cheese filling evenly over cake to about 1/2 inch of edges. Using towel, roll up cake and place seam side down on platter. Remove towel. Trim ends of cake. Cover and refrigerate for at least 1 hour before dusting top with powdered sugar.
Can be prepared 1 day ahead. Cover and refrigerate.
If preparing ahead, wait until right before you are ready to serve to dust cake with powdered sugar.
Cut cake crosswise into 1-inch thick slices and serve. Enjoy !!!
Makes 10 - 12 servings.
Submitted By: Robin LaGrassa