Pumpkin log

Yield: 10 Servings

Measure Ingredient
3 Egg
⅔ cup Canned pumpkin
1 cup Sugar
1 teaspoon Baking soda
¾ cup Flour
½ teaspoon Cinnamon
2 tablespoons Butter
8 ounces Cream cheese
¾ teaspoon Vanilla
1 cup Powdered sugar
1 cup Nuts

FILLING

Mix together the first 6 ingredients. Pour mixture into a jelly roll pan (10x15) that has been lined with foil and lightly greased.

Bake at 375 F for 12 to 15 minutes.

Turn onto a lint free towel, that has been coated with powered sugar, roll while hot. Cool in towel.

Cream together the filling ingredients. Unroll and fill with filling. Reroll, wrap in foil and refrigerate for up to 3 days. May be frozen. Walt Original

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