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EASY PUMPKIN ROLL 
3/4 c. Pioneer buttermilk baking mix
3 eggs
1 c. sugar
2/3 c. canned solid pack pumpkin
1 c. chopped nuts
2 tsp. cinnamon
1 tsp. pumpkin pie spice

Heat oven to 375 degrees. Grease a 15x10x1 jelly roll pan or a cookie sheet. Line sides and bottom with wax paper. Grease the paper.

Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan, spread evenly. Bake 13-15 minutes.

Invert onto towel dusted with powdered sugar, peel off wax paper. Roll up cake and towel together. Cool completely. Unroll and spread with filling. Reroll cake and refrigerate.

FILLING:

1 c. powdered sugar
8 oz. softened cream cheese
6 tbsp. butter
1 tsp. vanilla

Beat together until smooth. Yields 10 - 1 inch slices.
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