Pumpkin Cream Cheese Roll

Preheat oven to 350 F. Grease an 18” rimmed cookie sheet (grease the sides too). Line the bottom of the cookie sheet with wax paper and grease again over the wax paper. Set aside.

For the roll: In a large bowl, mix eggs, 1 cup sugar, pumpkin, baking soda, cinnamon & flour. Combine using a mixer. Spread batter onto the prepared cookie sheet in an even layer. It doesn’t have to be end to end. Sprinkle with nuts.

Bake at 350 F for 15 minutes.

While the roll is baking, make the filling. In a bowl using an electric mixer, mix all the filling ingredients together until creamy. Set aside (and try not to eat it all)

When the roll is done baking, sprinkle the top with remaining 1/3 cup of sugar (it will stick to the hot cake). Then turn it upside down immediately, over your work surface or a large platter. Remove the wax paper and let it cool. Spread the filling on top and then roll it up lengthwise. Place it on a platter. Refrigerate 1 hour then (sprinkle with powdered sugar, if desired) and slice into 1/4 inch pieces.