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
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:
Line 10×15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375 F.
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.
Spread batter evenly into the prepared pan. Bake at 375 F for 15 minutes.
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.
Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.
Servings: 16
Time preparation: 30 min.
Time total: 90 min.