Recipe courtesy of Linda Robinson

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Ingredients:

For the cake:

• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/3 cup chopped nuts (optional)

For the frosting:

• 8 ounces cream cheese, softened
• 2 Tbsp butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

For the cake:

In a large bowl, beat eggs, sugar, pumpkin, salt, baking soda, cinnamon and flour. Butter a 15×10 cookie sheet then line with wax paper; butter the wax paper. Spread batter into prepared pan. Sprinkle nuts on top of the batter if using the optional nuts. Bake at 350 F for 10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off wax paper. Roll up cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.

For the frosting:

In a small bowl, beat the cream cheese, butter, powdered sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Chill and serve.