Pumpkin Cream Cheese Roll

---

I love this recipe for the christmas holidays in place of the

---

Steps

---

Grease a jelly roll pan or a cookie sheet with four sides.

---

Line with waxed paper , then grease and flour the wax paper.

---

Sift 3 / 4 cup flour , baking powder , cinnamon , pumpkin pie spice , salt , and nutmeg onto some waxed paper.

---

Beat eggs and sugar until thick.

---

Add dry ingredients and stir in canned pumpkin.

---

Pour into pan and and spread to all edges.

---

Bake at 375 degrees for 15 minutes or until middle springs back when touched.

---

Invert onto a damp towel that has been sprinkled with powder sugar.

---

Carefully remove waxed paper.

---

Trim the edges off , then roll up in the towel and place on a rack to cool.

---

Mix softened cream cheese , powdered sugar , butter or margarine.

---

, vanilla , pecans and golden rasins.

---

When cake is cool carefully unroll and spread filling almost all the way to the edge.

---

Using your towel to help , roll the roll back up ,.

---

Once rolled up , wrap in plastic wrap and refridgerate.

---

When ready to serve remove wrap and slice and serve with a sprinkle of powdere.

---

Ingredients

---

flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, salt, eggs, granulated sugar, canned pumpkin, cream cheese, powdered sugar, butter, vanilla, pecans, golden raisin