Pumpkin Roll Cake

Directions

1. Set your oven to 375°F and give a 15x10-inch jelly roll pan a light coating of nonstick spray.
2. In a small bowl, stir together the self-rising flour and cinnamon; set aside.
3. Beat the eggs in a large bowl until they become light and fluffy, about 3 minutes. Gradually add the sugar in a thin stream while continuing to beat.
4. Mix in the canned pumpkin, then gently fold in the flour mixture until just combined. Pour the batter into the prepared pan and bake for 15 minutes.
5. While the cake bakes, lay a clean kitchen towel flat on your work surface and dust it evenly with 1/3 cup of confectioners' sugar.
6. As soon as the cake comes out of the oven, while it's still warm, carefully flip it out onto the sugared towel.
7. Starting from one short end, roll the cake up in the towel. Let it cool completely while rolled.
8. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add 1 cup of confectioners' sugar and the vanilla, then fold in the chopped nuts.
9. Once the cake is cool, unroll it gently. Spread the cream cheese mixture evenly over the top, leaving a 1-inch border on all four sides.
10. Carefully roll the cake back up, peeling the towel away as you go.
11. Dust the top of the rolled cake with additional confectioners' sugar.
12. Trim off the ends with a sharp knife for a neat, pretty presentation.