- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 3/4 cup flour
- 1/3 cup pumpkin
- nuts (optional)
Mix dry ingredients; add eggs and pumpkin. Grease cookie sheet and line with waxed paper. Sprinkle with nuts and shake. bake for 15 minutes at 350 degrees. While roll is baking, sprinkle a tea towel with powdered sugar. When roll is baked, dump out onto tea towel. Remove waxed paper and roll up. Let cool.
While cooling, mix filling:
- 3 teaspoons butter
- 1 teaspoon vanilla
- 8 oz. cream cheese
- 1 cup powdered sugar
Beat until creamy. Spread on cooled cake. Roll and re-roll; wrap and refrigerate or freeze.
NOTE: 1 large can pumpkin makes 5 rolls.