Pumpkin Roll

Ingredients

    • 3 eggs
    • 1 cup sugar
    • 2/3 cup pumpkin
    • 3/4 cup flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon cinnamon
    • confectioners' sugar, for dusting

    Filling

    • 8 ounces cream cheese ( You may use a drop of food coloring in the cream cheese for color)
    • 2 tablespoons margarine
    • 1 teaspoon vanilla
    • 1 cup powdered sugar
    • 1/3 cup nuts

Directions

  1. Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
  3. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
  4. After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
  5. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
  6. Place in container. Refrigerate or you may freeze for up to 4 months.