3 eggs
2/3 cup pumpkin
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger

Mix all dry ingredients; add eggs and pumpkin. If using fresh pumpkin, wring out excess liquid using a piece of new cheesecloth.

Butter or oil an 11x15" jelly roll pan and line with parchment or waxed paper. Spread batter evenly in the pan, leveling to edges. Sprinkle with chopped nuts.

Bake in a preheated 350°F oven for 15 minutes.

On a work surface, spread a clean cotton dish towel. Sprinkle with confectioners sugar. Invert the pumpkin roll onto the dish towel while still warm. Peel off the paper.

Gently roll up the towel, holding both ends to roll evenly. Allow to cool while still rolled up.

Unroll, spread with your favorite filling or the filling below, and reroll. Refrigerate.

Slice 1 1/2 to 2 inch thick slices for each serving.

Filling:

2 teaspoons butter
1 teaspoon vanilla
8 oz. pkg. cream cheese
1 cup confectioners' sugar

Mix and whip until creamy.

Submitted by: Belle