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Pumpkin Roll

This recipe was one I discovered and soon became a favorite of everyone's! The cream cheese frosting is good enough to eat right from the bowl or from the beaters!

Prep
Cook
Serves 12people
Ingredients
3
eggs
1
cup sugar
2/3
cup canned pumpkin
1
cup Pillsbury's Best flour
1
tsp baking soda
2
tsp cinnamon
1
cup pecans or walnuts chopped
frosting: mix all 4 ingredients together and set aside
8
oz softened cream cheese
1-1/4
cups powdered sugar
1
tsp vanilla
6
tbsp softened butter
Directions
1.
Line a jelly roll pan (15x10) with aluminum foil and spray. Preheat oven to 375
2.
Beat eggs at high speed for 5 minutes, add sugar and pumpkin and blend.
3.
Add flour, soda & cinnamon, mix just until smooth.
4.
Pour batter in prepared pan, sprinkle with nuts and bake for just 15 minutes.
5.
While baking, lay out a thin clean kitchen towel sprinkled with powdered sugar.
6.
When cake is done, take out of oven and turn onto the kitchen towel, removing pan and aluminum foil. Roll cake up in the towel and place on a rack to cool. (note: you will roll the cake with the towel inside of it)
7.
let the cake cool a few hours, but no longer or the cake will get dried out.
8.
Unroll the cake, remove the towel, frost and roll it back up! sprinkle with powdered sugar
9.
I like to wrap it in plastic and put in the fridge for a few hours, this will set the frosting, however if you need to serve it right away that's great as well!

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