Pumpkin Roll

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Generously grease a jelly roll pan, place a piece of wax paper on it and grease that as well.
3. 3
   Place the eggs and sugar in a large bowl and blend with a mixer until creamy and sugar is dissolved.
4. 4
   Add pumpkin, flour, baking soda and cinnamon.
5. 5
   Mix until just combined.
6. 6
   Pour batter into prepared jelly roll pan; sprinkle chopped nuts evenly over top of batter.
7. 7
   Bake for 15 minutes.
8. 8
   While the cake is baking, spread a tea towel on a table or counter and sprinkle a generous amount of powdered sugar over the towel about the area of the jelly roll pan.
9. 9
   (This works best by putting a couple of tablespoons of powdered sugar in a small strainer and shaking it gently over the area of the towel.)
10. 10
    When the cake is done, turn out onto the sugared towel, carefully peel away the wax paper, and loosely roll the cake in the towel.
11. 11
    Set aside for 20-25 minutes.
12. 12
    While the rolled cake is resting, prepare the filling: beat together the cream cheese, powdered sugar and butter until creamy, then mix in vanilla.
13. 13
    Unroll the cake and spread the filling evenly over entire surface to within about 1/2 inch from the edges.
14. 14
    Re-roll the cake, firmly but gently so the filling doesn't get squeezed out making sure there are no air pockets inside.
15. 15
    Wrap tightly in heavy aluminum foil and freeze.
16. 16
    Slices best when frozen, allow slices to sit at room temp for about 5 minutes before serving.
17. 17
    Will keep, frozen, for several months tightly wrapped.