My recipe card says it came from my aunt Robin, which almost certainly means it came from Bettie originally. Pumpkin roll is nice and moist, and depending on which way you roll it, you either get about 12 big slices that we usually end up cutting in half for serving, or about 25 little slices.
Batter:
3 eggs
1 c sugar
3/4 c flour
2/3 c canned pumpkin
1 t baking soda
1/2 t cinnamon
Filling:
8 oz cream cheese
1 c powdered sugar
2 T butter
1/2 c chopped walnuts
Plus about 1/4 c powdered sugar
Preheat oven to 375F. Grease 10x15 inch jelly roll sheet. Line w/ waxed or parchment paper and grease again. Mix batter ingredients & pour into pan evenly. Bake 15 minutes. Mix filling ingredients. After baking, sprinkle liberally with extra powdered sugar. Invert onto a clean dishtowel. Peel off waxed paper and spread filling evenly. Roll up and store wrapped in towel in refrigerator. Slice and serve.
