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1
Grease a jelly roll pan or a cookie sheet with four sides.
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2
Line with waxed paper, then grease and flour the wax paper.
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3
Sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
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4
Beat eggs and sugar until thick.
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5
Add dry ingredients and stir in canned pumpkin.
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6
Pour into pan and and spread to all edges.
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7
Bake at 375 degrees for 15 minutes or until middle springs back when touched.
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8
Invert onto a damp towel that has been sprinkled with powder sugar.
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9
(I use a flour sack type towel, it works best) Carefully remove Waxed paper.
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10
Trim the edges off, then roll up in the towel and place on a rack to cool.
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11
Mix softened cream cheese, Powdered sugar, butter or margarine
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12
,vanilla, pecans and *Golden Rasins (*Optional)
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13
When cake is cool carefully unroll and spread filling almost all the way to the edge.
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14
Using your towel to help, roll the roll back up, (it will be moist so as I'm rolling I sprinkle with more powder sugar, this will keep it from sticking to your fingers).
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15
Once rolled up, wrap in plastic wrap and refridgerate.
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16
When ready to serve remove wrap and slice and serve with a sprinkle of Powdered Sugar.
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17
Great for the holidays.
