PUMPKIN ROLL

Ingredients

BATTER:
6 eggs
2 cups sugar
1 (16-ounce) can pumpkin*
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 1/2 cup plain flour

FILLING:
1 (8-ounce) package cream cheese (softened to room temperature)
2 teaspoons butter (softened to room temperature)
1 teaspoon vanilla
1 (1-pound) box powdered sugar

Preparation

For batter, mix well all batter ingredients above; set aside. Spray cookie sheet with non-stick cooking spray and line with wax paper; spray wax paper also. Spread half batter evenly, makes 2 rolls. Bake at 375 degrees for about 15 minutes. Remove from oven, sprinkle with powdered sugar, then turn out on towel and peel off wax paper. Sprinkle again with sugar and roll up in the towel. Set aside to cool completely.

For filling, mix until smooth and spread half mixture on each roll. Sprinkle with powdered sugar and reroll. Wrap in powdered foil; may be frozen.
*Note: May substitute sweet potatoes for pumpkin.
— Venora Deavers,
Membership Department