Pete’s Pumpkin Roll

• 3 eggs
• 2/3 cup pumpkin
• 1 teaspoon baking soda
• 1 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup flour

Filling:
• 8 ounces cream cheese
• 2 tablespoons margarine or softened butter
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 1/3 cup chopped nuts (optional)

1. Beat eggs and sugar. Add pumpkin and mix well, then dry ingredients.
2. Spread batter into a greased and waxed-paper-lined 10×15 jelly roll pan. Bake at 375 for 15 minutes.
3. Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
4. Filling: Beat cream cheese and margarine or softened butter; add powdered sugar and vanilla. Beat till smooth then add nuts if you’re using them.
5. Carefully unroll cake and spread filling evenly.
6. Re-roll and chill at least one hour before serving.

Original recipe by Pete, partner of Tony (tonethbone) from LiveJournal.