Submitted by Marissa Martin, Halfway, Mo.
Pumpkin Roll Ingredients:
3 eggs
2/3 C pumpkin puree
3/4 C flour
1 tsp salt
1 C sugar
1 tsp vanilla
1 tsp soda
1/2 tsp cinnamon
Filling Ingredients:
1 8-ounce container cream cheese
1 C. powdered sugar
1 tsp vanilla
2 Tbsp butter, softened
2 Tbsp milk
Directions:
Line cookie sheet with waxed paper and grease, set aside. Sprinkle tea towel with powder sugar, set aside. In a large bowl, crème egg and sugar together. Add pumpkin and vanilla, mix well. In another small mixing bowl mix together dry ingredients. Add dry ingredients to crème mixture. Pour into lined pan. Bake at 375 degrees for 10 to 15 minutes. While pumpkin roll is baking, mix together all filling ingredients and refrigerate. When done, dump upside down on tea towel. Peel off wax paper and roll up in towel until cool. When cool, unroll and cover with filling. Reroll, wrap in foil and refrigerate overnight. Serve cold.
