Pumpkin Roll

Johnson

Dough:
3 eggs
2/3 cup pumpkin
1 tsp. soda
1 cup sugar
1 tsp. salt
1/2 tsp. cinnamon
3/4 cup flour

Filling:
8 oz. cream cheese*
2 Tbsp. margarine
1 tsp. vanilla
1 cup powdered sugar
1/3 cup chopped nuts

(*You may use a drop of food coloring in the cream cheese for color.) Line
cookie sheet that has edges with waxed paper and grease. Spread dough in
pan and bake at 375'F for 15 minutes. After you take it out of the oven
sprinkle top with powdered sugar, then flip onto a dish towel. Then take
off 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.


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