Candy Time—Pumpkin Roll

Pumpkin Roll

1 cup sugar
3 eggs
2/3 cup canned pumpkin
¾ cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
¾ cup chopped pecans

8 oz. brick cream cheese
1 tsp. vanilla
2 Tbsp. butter
1 cup powdered sugar

Preheat oven to 375 degrees. In a mixing bowl, combine sugar, eggs and pumpkin. In another bowl combine together flour, salt, soda and cinnamon; add to pumpkin mixture. Grease a jelly roll pan with oil and line with greased waxed paper. Pour batter in a rectangular shape onto waxed paper (if you have a really large jelly roll pan the batter might not go all the way to the edges) and sprinkle batter with pecans. Bake for 12-15 minutes.

Sprinkle a clean dishtowel with powdered sugar; flip cooked batter face down on towel. Remove waxed paper. Roll cake loosely in the towel and let set until cooled. Meanwhile, make the filling by beating together the cream cheese, vanilla, butter and powdered sugar until smooth.

Unroll the cake and spread with filling. Roll again without the dishtowel, wrap in aluminum foil and freeze until ready to serve. Unwrap and slice while still frozen. Let sit for 30 minutes before serving.