How to Make a Pumpkin Pie Roll

1. Preheat the oven to 350 degrees F. Spray a jellyroll pan with cooking spray and then line with waxed paper. Next, spray the waxed paper with cooking spray and dust with flour.

2. Combine the flour, cinnamon, all spice and salt in a small bowl. Add the eggs and sugar to a large bowl and beat with an electric mixer on high for three or four minutes or until thick and fluffy. Add the pumpkin puree and vanilla extract and mix well together.

3. Take the bowl with the flour and spices in it and slowly add it to the pumpkin mixture. Beat until completely the flour is completely incorporated into the batter.

4. Pour the pumpkin pie batter into the greased jellyroll pan and place in the oven. Sprinkle the chopped walnuts over the top of the batter. Cook between 12 and 15 minutes. Insert a toothpick to see if cake is done or press lightly on the surface and see if it springs back. Remove from oven.

5. Sprinkle a clean towel with powdered sugar. Carefully turn the cake over onto the towel and remove the waxed paper from the bottom. Sprinkle some more powdered sugar onto the bottom of the cake.

6. Roll the cake up into the towel while it's still hot. Set on a wire rack to cool.

Pumpkin Pie Roll Filling

1. Unwrap the cream cheese and place on a microwavable plate or bowl. Heat in the microwave for about 30 seconds and then take out.

2. Place the softened cream cheese, butter and vanilla extract in a bowl and beat until smooth fluffy. Add the powdered sugar and beat the filing until well mixed.

3. Unroll the cake from the towel and place on a sheet of waxed paper. Spread the cream cheese filling on top of the pumpkin pie roll.

4. Roll the cake back up and then wrap it up with the waxed paper it was sitting on. Twist or fold the ends of the paper and place the pumpkin pie roll in the fridge. Let it stay in the fridge for 24 hours before serving.