Pumpkin Cake Roll

This Pumpkin Cake Roll was on my wish list for quite a while and now I finally made it. It turned out pretty good and it was quite easy to make.

INGREDIENTS:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned or cooked pumpkin
• 3/4 cup biscuit/baking mix
  
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
  
• 1/2 teaspoon ground nutmeg
• 1 cup finely chopped walnuts
• confectioners' sugar
• FILLING:
• 2 (3 ounce) packages cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla extract

In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15 in. x 10 in. x 1-in. pan with waxed paper; grease and flour the paper. Spread the batter evenly in pan. Sprinkle with nuts.
Bake at 375F for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake unto a linen towel dusted with confectioners sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on wire rack.

For filling, in a mixing bowl, beat cream cheese, butter, sugar, and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. refrigerate until serving. Yield: 10 servings.