Cream Cheese Stuffed Pumpkin Rollfrom Mel's Kitchen Cafe
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
Preheat the oven to 350 degrees. Grease a 15x10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
(Spread all the way to the edges, I left space because I thought it would ooze out but it doesn't)
Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.