Walnut Pumpkin Roll Dessert

Ingredients:
· 3 Eggs
· 1 cup granulated sugar
· 2/3 cup canned pumpkin
· 1 cup cake flour
· 1 tsp. baking soda
· 2 tsp. ground cinnamon
· 1 cup walnut pieces
· Powdered sugar

Cream Cheese Filling
· 1 package cream cheese (8 oz), softened
· 1 ½ cups powdered sugar
· ¼ cup butter/margarine , softened
· ¾ tsp. vanilla


· Heat oven to 375°F. Line jelly roll pan, 15 ½ x 10 ½ x 1 inch, with aluminum foil; grease generously.
· Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin.
· Gradually add flour, baking soda and cinnamon, beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts.
· Bake 10 to 15 minutes or until toothpick comes out clean.
· Immediately loosen from edges of pan; invert into towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack.
· Unroll and spread with cream cheese filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake.

Cream Cheese Filling:
· Beat powdered sugar, cream cheese, butter/margarine and vanilla on medium speed until smooth.

Makes 10 to 12 servings.