Submitted by Sandy M.
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- 1 cup sugar
- 2/3 cup pumpkin
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 3 eggs
- 1/2 cup chopped nuts (optional)
Filling:
- 4 tablespoons butter
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 8 ounces cream cheese
DIRECTIONS
Mix dry ingredient. Add egg and pumpkin. Mix thoroughly. Grease 15 1/2 x 10 1/2 inch jelly roll pan, then line with wax paper. Extend paper on sides. Sprinkle bottom of pan with nuts, if desired. Pour batter into pan and spread. Bake at 350 degrees F for approximately 15 minutes. Place on tea towel. Sprinkle with powdered sugar. Sprinkle again with powdered sugar after taking off wax paper. Roll up in tea towel. When cool, about 30 minutes, unroll, spread with filling and re-roll. Place on foil and keep refrigerated.
For filling, mix ingredients and whip.