Pumpkin Roll with Cream Cheese

In a medium mixing bowl, COMBINE cream cheese, powdered sugar, butter and vanilla; BEAT to blend; OPTIONALLY, mix in chopped walnuts.

UNROLL cake; LEAVE on towel; SPREAD cream cheese mix evenly over cake.

Using towel as an aid to prevent fingers from sticking to cake; REROLL the cake; PLACE seam side down on a platter; CHILL.

When cake is chilled, TRIM ends; WRAP cake in foil and store until ready to serve.

Before serving, DUST cake with powdered sugar; CUT cake crosswise into 1-inch-thick slices.

PREHEAT oven to 375 F.

BUTTER 13 x 9 x 5/8-in jelly roll pan; LINE pan with waxed paper; BRUSH paper with butter.

In a small mixing bowl, STIR together flour, baking powder, pie spice and salt.

In a large mixing bowl, BEAT eggs, sugar and vanilla until thick; ADD pumpkin; BEAT well; STIR in flour mixture.

SPREAD batter evenly in prepared pan.

BAKE until toothpick inserted into center of cake comes out clean, about 15 minutes.

SPREAD kitchen towel on work surface; DUST with powdered sugar

CUT around pan sides to loosen cake; turn out cake onto sugared towel, waxed paper side up; carefully PEEL off paper.

ROLL up cake and towel together, starting with narrow end; let COOL.