Pumpkin Cake Roll

The next thing I wanted to make out of the pumpkin I bought over the weekend was some kind of a cake or cookie. I'm really not that in to pumpkin pie. I have to eat a really good pumpkin pie to be inspired to make it, and I haven't really been that in to it to even eat it. Anyway, I found this recipe on allrecipes.com and I had all the ingredients, plus I've been dying to try to make a cake roll for the longest time, so I decided to attempt it. When baking it, the smell was so heavenly. And it was quite delicious. The pumpkin was not at all too overpowering, which is what I like. And, again, it was surprisingly easy to make. I was always intimidated to make cake rolls, but it was really easy. This is going to be another potluck item I'm adding to my list.

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
confectioners' sugar for dusting

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
Directions

1) Preheat oven to 375 degrees F. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.

2) In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake for 15 minutes or until cake springs back when lightly touched.

3) Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

4) To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

5) Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.