Nate & Kenda Collier’s Cream Cheese Pumpkin Roll

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1/2 teaspoon cinnamon
• 3/4 cup self-rising flour
• 2 tablespoons melted margarine
• 8 ounces cream cheese
• 3/4 teaspoon vanilla
• 1 cup confectioner’s sugar (powdered)
• chopped walnuts (optional)

1. Grease a 10 x 15 inch cookie sheet. Line with wax-paper, and grease again.
2. Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with nuts, if desired.
3. Bake at 350 degrees F for 15 minutes.
4. Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into the log, wax-paper, towel, and all.
5. Place in the refrigerator to cool completely.

Filling: Make the filling just before you remove the cooled log from the refrigerator.

• Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
• Unroll the log and remove the wax-paper.
• Spread the creamy filing onto cake and roll cake back up, ignoring the towel.
• Place in aluminum foil and refrigerate.
• When completely cooled, slice and serve or freeze for later.

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