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Ingredients

1 ½ cups self-rising flour 1 cup white sugar 1 cup brown sugar 1 teaspoon nutmeg 2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 6 eggs 1 ⅓ cups canned pumpkin puree ½ cup butter, softened 2 (8 ounce) packages cream cheese, softened 2 cups confectioners' sugar

Nutrition Info

413.9 calories carbohydrate: 56.8 g cholesterol: 123.5 mg fat: 18.9 g fiber: 1.5 g protein: 6.5 g saturatedFat: 11.2 g servingSize: - sodium: 324.1 mg sugar: 45 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.

1 - 15 inch cake roll

Pumpkin cake rolled like a jelly roll with cream cheese filling.