Cake:
¾ Cup AP Flour
½ tsp Baking Soda
½ tsp. Baking Powder
½ tsp. Ground Cinnamon
½ tsp. Pumpkin Pie Spice
¼ tsp. Salt
3 Large Eggs
1 Cup Granulated Sugar
2/3 Cup Canned Pumpkin
1 Cup Chopped Walnuts (Optional)
Powdered Sugar

Filling:
8 oz. Package of Cream Cheese
1 Cup Sifted Powdered Sugar
6 Tbsp. Butter, Softened
1 tsp. Vanilla Extract

Instructions:
For cake: Pre-heat oven to 375˚F. Grease 15”x10” jelly-roll pan, line with parchment paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
*Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a small bowl.
*Beat eggs and sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture.
*Spread evenly in prepared pan, sprinkle with nuts.
*Bake 13-15 minutes or until top of cake springs back when touched.

For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in a small bowl until smooth.
*Once cake is done, immediately loosen cake and turn it onto the prepared towel.
*Carefully peel off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.
*Carefully unroll the cooled cake, remove the towel. Spread the filling evenly over the cake. Reroll the cake and wrap it in plastic wrap. Place in refrigerator for at least one hour.
*Before serving, remove plastic wrap, sprinkle with powdered sugar, slice and enjoy.