Ingredients
Dough
3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp. salt
1 tsp. soda
½ tsp. cinnamon
¾ cup flour
1/3 cup chopped nuts (optional)
Filling
8 oz cream cheese
2 Tbl. Butter softened (not melted)
1 Tbl Vanilla
1 cup powdered sugar
Preparation
Preheat the oven to 375º. Grease a cookie sheet that has an edge or a jelly roll pan. Line the cookie sheet with wax paper.
For the cake: Combine all ingredients but nuts together. Spread dough on the cookie sheet and sprinkle with nuts if wanted.
Bake for 15 minutes.
While the pumpkin roll is baking, sprinkle a lint-free dish towel with powdered sugar. After pumpkin roll is out of oven place it on the dish towel. Take the wax paper off. Roll up like a jelly roll in the dish towel.
Refrigerate for 1 hour or freeze for 15 minutes.
Meanwhile for the filling: While the pumpkin roll is chilling beat all the filling ingredients together. After the roll has chilled spread the filling on roll. Roll it back up into a jelly roll and wrap in plastic wrap and foil. Refrigerate or freeze up to a month.
