Aunt Diane's Pumpkin Roll

1 cup sugar
1 tsp. salt
2/3 cup pumpkin
1 tsp. baking soda
3 eggs
1 tsp. cinnamon
¾ cup flour

Mix all ingredients together well. Place a sheet of wax paper on a cookie sheet. Pour the pumpkin batter on the wax paper making a rectangle shape (do not spread to the edges) and spread evenly. Bake for 15 minutes at 350 degrees.

Use lint-free all cotton dishtowels only (do not use fuzzy towels). Spread the towel out, and as soon as the pumpkin batter is finished baking, take it by the wax paper and turn the dough upside down on the cotton towel. Moving quickly, remove the wax paper from the back of the dough. Roll the dough in the towel jellyroll style while the dough is hot. Let this set in the towel until the roll is completely cool. Remove from the towel and proceed with the filling.

You can make 3 rolls from the can of pumpkin, so you could make the other 2 rolls and let them cool, then proceed to make filling for all 3.

FILLING
2 tblsp. butter
8 oz. Cream cheese
2 cup powdered sugar
1 tsp. vanilla
Crushed nuts (optional)

Put all ingredients, except nuts in a bowl and mix with mixer until creamy. Spread evenly, edge to edge on unrolled pumpkin dough. Sprinkle with crushed nuts. Begin rolling jellyroll style from the long edge of the rectangle. Seal in plastic and refrigerate before slicing. Can be frozen.

Diane Jamison
10/01