1 cup white sugar
⅔ cup canned pumpkin
¾ cup all-purpose flour
½ tsp. cinnamon
1 tsp. baking soda
½ cup walnuts, chopped
powdered (confectioners) sugar for dusting
1 cup confectioners sugar
¾ tsp. vanilla
2 Tbsp. butter, softened
8 oz. cream cheese
Preheat oven to 375°. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper well.
In a large bowl, beat the eggs on high for five minutes. Gradually add the white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375° for 15 minutes or until the cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. This works best by placing the towel on top of the cake and holding it taught while turning the cake over. Peel off the paper and roll the cake up in the towel, starting with the short end. Cool.
To Make The Filling For This Pumpkin Roll Recipe: Mix powdered sugar, vanilla, butter or margarine, and cream cheese together until smooth.
Carefully unroll the cake. Spread the filling over the cake to within 1 inch of the edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.