Pumpkin Pinwheels

Fall is my favorite time of the year. I love the cool breeze and the change of colors on the leaves it brings. When I think of Fall, pumpkins and apples first comes to mind...

For me, Autumn will not be complete without making anything with pumpkins. I love the aromatic scent of all the spices mixed in with the pumpkin while baking. It's very down home and heartwarming...

This moist pumpkin cake with creamy filling is one delectable dessert!

Ingredients:
CAKE:
2 eggs
1 cup sugar
2/3 c. canned pumpkin
1 cup flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin spice (or 1/2 tsp Nutmeg, 1/4 tsp allspice, 1/4 tsp ginger)
1 cup chopped walnuts

FILLING:
1 cup powdered sugar
3 Tbsp butter, softened
1 (8 oz) Pkg of Cream Cheese
1 tsp Vanilla

Directions:
Beat eggs on high speed, gradually add sugar. Stir in pumpkin. Mix together flour, cinnamon, baking soda, salt, nutmeg, allspice and ginger. Fold into pumpkin mixture. Beat well. Add nuts. Spread on a (17X11 inch) jelly roll pan that has been lined with waxed paper and greased (butter or baking spray). Bake at 375 degrees F for 15 minutes of slightly golden brown.

Turn out cake onto a clean dish/tea towel heavily dusted with powdered sugar. Remove wax paper. Roll cake together with towel lengthwise or crosswise (I made mine crosswise for a smaller size when sliced) as neatly as possible. Cool completely for 30 mins. Unroll and spread cream cheese filling evenly to cover the entire cake. Gently roll again and chill before serving.

Filling: Beat all the ingredients together until smooth.