Pumpkin Cake Roll

Cake Mix:
3 eggs
2/3 cup canned pumpkin
1 cup sugar
3/4 cup floor
1 tsp. baking soda powder sugar
1 tsp. cinnamon
powder sugar

Filling:
8 oz cream cheese
2 tbsp. butter
1 cup powder sugar
1 tsp. vanilla
chopped nuts (optional)

Pre-heat 375 F

*Prepare Cake: Prep cookie sheet by lining it with parchment paper and spraying parchment paper with a non stick spray. Combine all of the cake mix ingredient together except for powder sugar. Mix well. Spread batter into the prepared lined cookie sheet. Bake for 12-15 min or until done. Cool for 5 min. Using a nice clean towel (actually I have found that the parchment paper works even better...but towel is traditionally used) coat with powder sugar. Roll cake in towel (or parchment paper). Let cool completely.

*Prepare Filling: Mix all filling ingredients together except for the nuts (optional).

*Unroll cake, leaving on towel (or parchment) and spread filling onto cake. Sprinkle nuts on top. Roll cake back into its original roll. Dust roll with powder sugar. Keep refrigerated.

Serves 12