Spice Roll (pumpkin)

This is a Pumpkin Roll, if I call it a pumpkin roll nobody in my house will eat it, so we call it a spice roll. My husband doesn't even want me to call it a pumpkin roll, he says pumpkin roll just doesn't sound good. You know all that mushy orange stuff you pull out of a pumpkin when your a kid and your going to carve them. But mix it with sugar, cinnamon and a cream cheese filling and you have fabulous. My daughter asked me what I was making and then she looked at me and said "I want to know what it is really called", teenagers are so funny, NOT.

Spice Roll

3 eggs
1 cup of sugar
2/3 cup of canned pumpkin
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of salt
3/4 cup of flour
1/2 cup of chopped pecans

Pre-heat the oven to 350

degrees. Beat the eggs and
sugar until blended. Stir in the
pumpkin, baking powder, soda,
cinnamon, salt and flour. Spray

a 15" x 10" cookie sheet with an oil spray, cover it with a sheet of waxed paper, spray it again. Pour the batter into the pan and spread it out. Sprinkle the pecans on top and tap the pan to make the pecans dig into the batter. Bake for 15 minutes, remove the pan from the oven, flip the pan onto a cotton dish cloth, remove the wax paper and roll loosely, pecan side down, let cool.

Filling

8 ounces of soft cream cheese
1 teaspoon of vanilla
2 tablespoons of soft Parkay butter
2 cups of powdered sugar

Beat the cream cheese and butter together. Stir in the vanilla and powdered sugar. This should be slightly stiff, if not add more powdered sugar

After the roll is cooled, slightly open and spread the filling onto the roll. Re-roll. Wrap in cling wrap and refrigerate for a few hours.