Pumpkin Roll - cooking recipe

Ingredients

Dough
3\t\teggs
2/3\tcup\tpumpkin
1\tcup\tsugar
1\ttsp.\tsalt
1\ttsp.\tsoda
1/2\ttsp.\tcinnamon
3/4\tcup\t flour
1/3\tcup\tchopped nuts (optional)
Filling
8\toz\tcream cheese
2\tTbl.\tButter softened (not melted)
1\tTbl\tVanilla
1\tcup \tpowdered sugar

Preparation

Preheat the oven to 375\u00b0. 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.