| | Directions | | Grease a 10x15-inch cookie sheet. Line with waxed paper and grease again. Mix first 4 ingredients in order. Sift together and add flour and baking soda. Spread in pan carefully and sprinkle with 1 cup chopped nuts. Bake 15 minutes at 350°. Turn onto flat tea towel dusted with powdered sugar. Roll lengthwise, towel and all. Cool. Mix filling ingredients together. Unroll cake, spread filling on cake, roll back up tightly, and refrigerate. When ready to serve, place cake on plate, seam side down. Garnish with shipped cream and pecans, if desired. |
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| Ingredients | | - |  | 3 Eggs |
| - | | 1 cup Sugar |
| - | | 1 cup Pumpkin |
| - | | 1/2 teaspoon cinnamon |
| - | | 3/4 cup all-purpose flour |
| - | | 1 teaspoon baking soda |
| - | | 1 cup nuts, chopped |
| - | | Filling |
| - | | 2 tablespoons margarine, melted |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 3/4 teaspoon vanilla |
| - | | 1 cup confectioners sugar |
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