Cream Cheese Pumpkin Cake Roll

I am not a big pumpkin pie lover even though my family loves their from scratch Thanksgiving Day pumpkin pie (personally I prefer the rich and gooey pecan pie with a caramelized crust).  But I absolutely love this cream cheese and walnut filled pumpkin cake roll.  We have been making this recipe for years.   Now we just make it healthier and it tastes every bit as good.  My dad who loves sweets but who is severely hypoglycemic – says this low glycemic - agave cake is a “winner”!

Happy and Healthy Thanksgiving!

Cream Cheese Pumpkin Cake Roll

Cake:

1 Cup All Purpose Flour – (organic)

½ tsp.  Baking Powder

½ tsp. Baking Soda

½ tsp. Ground Cinnamon

½ tsp. Ground Cloves

½ tsp. Salt

3 Large Eggs – room temperature

1 Cup Agave

2/3 Cup Pure Pumpkin Puree – (organic)

Filling:

1 pkg. (8 0z) Cream Cheese, softened – (organic)

2/3 Cup Agave

6 Tbsp. Butter, softened – (organic)

1 tsp. Vanilla extract

1 cup Chopped walnuts – or pecans

Preheat oven to 375˚ F.  Grease 15 X10 inch jelly-roll pan; line with wax paper.  Grease and flour paper.  Have one clean kitchen towel ready for cake.

Combine: flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl and put aside.  In large bowl combine eggs and agave and beat until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into pan. 

Bake for 13-15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack

Beat cream cheese, agave, butter and vanilla in small mixer bowl until smooth.  Carefully unroll cake; remove towel. 

Spread cream cheese mixture over cake.  Sprinkle walnuts on top of cream cheese and re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.