Pumpkin Roll with Cream Cheese Filling
1 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla extract
1 tsp. soda
1 tsp. cinnamon
3/4 c. plain flour
1/2 c. pecans, chopped fine
Beat eggs until thick and lemon color. Add sugar, pumpkin and vanilla. Add
flour, soda and cinnamon. Line pan with wax paper. Pour in pan and sprinkle nuts
on top. Bake at 375 degrees for 10 to 15 minutes.
1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. good butter
1 c. powdered sugar
1 tsp. vanilla
After roll has cooled, take roll out of pan and let fall on a cloth or towel.
Sprinkle with powdered sugar. Add filling on top and roll. Leave in towel until
set. The pecan side of roll should be to the inside with the filling.