2/3 cup pumpkin
1 cup sugar
3/4 cup flour
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
Grease a jellyroll pan
or cookie sheet with sides, line with wax paper that has been sprayed with
vegetable oil. Mix together all ingredients and pour into the greased pan.
Bake at 350 degrees for 15 minutes. Turn out onto a clean dishtowel that is
sprinkled with powdered sugar and gently peel off wax paper. Roll up and chill
for at least an hour. If you want a big pumpkin roll roll from end to end, if
you prefer the smaller longer rolls then roll from side to side.
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
4 Tablespoons margarine
Beat the ingredients
together until creamy. Unroll the chilled pumpkin roll and spread the filling
carefully over it. Re-roll and wrap in plastic wrap and refrigerate for
several hours before slicing. Sprinkle top with powdered sugar before serving
if you want. Slice when ready to serve, keep leftovers stored in refrigerator.
The pumpkin roll will
also freeze nicely and can be made ahead of time. Makes a great homemade
treat to give as a gift.