Pumpkin rolls

Ingredients:

1. 3/4 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1 tsp of pumpkin spice
   
5. 1/4 teaspoon salt
6. 3 large eggs
7. 1 cup granulated sugar
8. 1 cup Libby's 100% pure pumpkin
   
9. 1/2 cup almonds chopped (optional)
10. 1 pkg. (8 oz.) fat free cream cheese, at room temperature
11. 3/4 cup powdered sugar, sifted
12. 2 tablespoons butter
    
13. 1 teaspoon vanilla extract

Method:
For the cake:

1. Line the pan with parchment paper and grease it. I used a cookie tray (the original recipe requires a jelly roll pan ).
2. Combine the lour, baking powder, baking soda, pumpkin spice and salt in small bowl.
3. Beat eggs and granulated sugar in large mixer bowl until thick.
4. Beat in pumpkin and stir in flour mixture.
5. Spread evenly into prepared pan and sprinkle with nuts.
6. Bake for 13 to 15 minutes or until top of cake springs back when touched.
7. Immediately loosen and turn cake onto prepared towel.
8. Carefully peel off paper.(Sometimes the cake tends to come off along with the paper, hence don't miss out on greasing the paper at step 1)
   
9. Roll up cake and towel together, starting with narrow end.
10. Cool on wire rack.

For the filling:

1. Beat the cream cheese, 3/4 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
2. Carefully unroll cake and spread cream cheese mixture over cake. Don't worry if there are some cracks--just fill them up with the filling and make sure not to spread a lot on the edges as it tends to ooze out when rolling.
3. Reroll cake.
4. Wrap in plastic wrap and refrigerate at least one hour.

Personal notes:

1. The original recipe uses cinnamon and cloves powder, I liked the pumpkin spice better
2. I also reduced the amounts of sugar in the recipe (as I don't like my desserts too sugary) both in the cream cheese filling and the cake- it can be reduced further as well, depending on personal taste
3. Make sure the cream cheese mixture is not runny and is a little thick when spreading. Runny fillings ooze out easily.
4. The original recipe calls for 6 table spoons of butter--I added 2, believe me, I did not miss the butter :)
5. The original recipe also calls for 1 cup of walnuts--which I substituted for 1/2 cup almonds.