Pumpkin Roll Recipe

Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with baking spray or butter.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.

In another bowl, cream together the eggs and sugar. Add the vanilla, vegetable oil, and pumpkin puree and mix with a spatula.

Add in the flour mixture and gently mix with a spatula until just mixed. If adding walnuts mix in the chopped walnuts.

Pour batter into the prepared baking sheet.

Bake for 12-15 minutes, or until a toothpick comes out clean when tested in the center.

Allow the roll to slightly cool and roll with parchment paper or use a kitchen towel. (Cool completely on a wire rack before adding the filling.)

In a bowl, cream the cream cheese and butter. Once smooth, add in the powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy.

Carefully unroll the cake. Spread the cream cheese filling over the cake. Reroll the cake.

Dust with powdered sugar and refrigerate the pumpkin roll until serving.