Cake: Preheat oven to 375°F. Sift powdered sugar generously over 12 x 17-inch area of clean kitchen towel. Grease 15 x 10 x 1-inch jelly-roll pan. Line pan with waxed paper. Grease and flour waxed paper. Combine pumpkin pie spice, baking powder, baking soda and flour in small bowl. Beat eggs in mixing bowl with electric mixer; gradually beat in sugar and pumpkin, scraping bowl between additions. Add flour mixture. Spread batter evenly into pan. Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake around edges and invert cake onto prepared towel. Carefully remove paper. Roll cake, beginning at narrow end. Cool on wire rack 45 minutes.
Filling: Beat cream cheese, powdered sugar, peanut butter and extract in medium bowl until well combined. Unroll cake; spread peanut butter cream evenly to edges of cake. Re-roll cake; wrap in plastic wrap and refrigerate several hours before serving.
Topping: Drizzle with caramel syrup and chopped peanuts.
All materials are courtesy of J.M. Smucker’s Products.
Published in the December 14, 2005 issue of Farm World.