For this step you'll need:

• 3/4 cup ( 110g) All Purpose Flour
• 1 tsp Baking Powder
  
• 2 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Salt

Preheat your oven to 375˚F (190˚C). In a medium bowl, add your flour, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt. Mix and set aside for now.

For this step you'll need:

• 120g (About 1 cup) Walnuts or Pecans
• Food Processor (optional)

You can use walnuts or pecans for this recipe. Or both! :-) Having a food processor is optional for this recipe as long as you can chop up your nuts very finely. I just save my hands and use the Hamilton Beach food processor as I think it is the best budget food processor out there. Put your finely chopped up nuts into a bowl and set aside for now.

For this step you'll need:

• 2/3 cup (190g) Pumpkin Puree
• 1 tsp Lemon Juice

In a small bowl, add your pumpkin puree and lemon juice together. Mix and set aside for now. If you have some extra time, you can make your own fresh pumpkin puree with this Pumpkin Puree Recipe.

For this step you'll need:

• 3 Eggs
• Mixer
• 1 cup (210g) White Sugar

Usually a mixer is optional for Yammy's recipes but trust me, you'll want a standing or an electric mixer for this step. Add your eggs into your main mixing bowl and mix at high speed for about 5 minutes. After a few minutes, your mix will start to become light and fluffy. When this happens, very slowly add your white sugar while your mixer is running.

For this step you'll need:

• Pumpkin Puree Mix From Step 3

Add your pumpkin puree a little at a time and mix in between. Continue until all your pumpkin puree is added. 

For this step you'll need:

• Your Premixed Dry Ingredients From Step 1
• Your Chopped Nuts From Step 2
• Your Spatula :-)

Add your 6 premixed dry ingredients from Step 1 (All Purpose Flour, Baking Powder, Ground Cinnamon, Ground Ginger, Ground Nutmeg, Salt) and your finely chopped nuts from Step 2 into your main mixing bowl and mix gently with your spatula. 

For this step you'll need:

• 15 x 10 x 1 Jelly Roll Pan
• 1 Sheet Of Parchment Paper
• Your Spatula :-)

For this recipe you will need a 15x10x1 Jelly Roll pan. Any larger and your cake may burn. Any smaller and your cake will not cook all the way through. Pour your cake mix onto your Jelly Roll pan and spread it out as evenly as you can with your spatula.

For this step you'll need:

• Your Oven :-)

Bake for about 15 minutes in your preheated oven 375˚F (190˚C). 

For this step you'll need:

• Clean Tea Towel
• 1/4 cup (30g) Powdered Sugar
• Cooling Rack

When done, take your cake out of the oven and gently remove the cake from the Jelly Roll pan by picking it up by the parchment paper. Set the warm cake on your cooling rack. Lay out a clean tea towel sprinkled with powdered sugar. Let's be brave on Step 10. :-) 

For this step you'll need:

• Your Bravery :-)

Pick up the cake and in one smooth motion, flip it upside down onto the clean tea cloth sprinkled with powdered sugar. 

For this step you'll need:

• Your Hands :-)

Gently peel off the parchment paper from the cake. 

For this step you'll need:

• Your Rolling Skills :-)

Starting from one side of the tea towel, gently but tightly roll up the tea towel until the entire cake is rolled up in the towel to sit and cool. Rolling the cake up while warm will prevent the cake from cracking when rolled. Let the cake roll sit for 30 mins or so to cool down some more. You want it to be at room temperature before you apply your frosting.

For this step you'll need:

• 1 cup (120g) Powdered Sugar
• 1/4 cup (58g) Softened Butter
• 6 oz (170g) Cream Cheese
• 1 tsp Vanilla Extract
• Mixer
  

After your cake roll has completely cooled down, in your clean main mixing bowl, add your powdered sugar, butter, cream cheese and vanilla extract and mix together until your frosting is creamy and smooth. 

For this step you'll need:

• Your Spatula :-)

Grab your cake roll and unroll the tea towel out. Add your cream cheese frosting onto the cake roll and spread it out as evenly as you can with your spatula.

For this step you'll need:

• Your Rolling Skills :-)

After applying all the cheesecake frosting, gently roll up the cake roll with the cream cheese being on the inside of the cake roll. This should be much easier than in Step 12 because the cake is already wanting to roll back up and the cream cheese acts as a glue holding it all together. :-) 

For this step you'll need:

• Your Slicing Skills :-)
• Your Fridge :-)
• Plastic Wrap (for storage)

Slice the cake roll ends off and admire your beautiful roll that you made. It is OK if it isn't a perfect swirl. Square swirls are just as beautiful and delicious! :-) If you're not eating your cake roll right away, wrap it up in plastic wrap and chill in your fridge until ready to serve.

For this step you'll need:

• Your Appetite :-)

This cake roll when sliced, serves about 10. It is deliciously nutty and the cream cheese is a nice bit of extra sweetness without over powering the pumpkiny flavor. I hope you like it! :-)