Pumpkin Roll

This pumpkin roll recipe has nuts listed as an ingredient.  The use of nuts is optional.

Pumpkin Roll

• 3/4 cup self-rising flour
• 3 eggs
• 1 cup sugar
• 2/3cup canned solid packed pumpkin
• 1 cup walnuts or pecans
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg

Filling:

• 1 cup powdered sugar
• 8 oz softened cream cheese
• 6 tbsp butter
• 1 tsp vanilla

Heat oven to 375 degrees.  Grease a 15 x 10 x 1 inch pan.  Line top and sides with waxed paper.  Beat eggs and sugar until fluffy.  Beat in pumpkin.  Stir in dry ingredients.  Pour into pan, spread evenly.  Sprinkle with nuts and bake for 13 to 15 minutes.  When done, invert onto a towel dusted with powdered sugar.  Peel off the wax paper and roll up with towel (end to end or side to side).  Place seam side down on wire rack.  Cool completely.   When cake is cool, mix the filling ingredients until smooth.  Unroll the cake and fill with the filling mixture and then re-roll the cake.  Refrigerate seam side down until ready to serve.