Pumpkin Roll
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This was one of Mom's favorite desserts to take to pot-luck meals, or gatherings of families and friends. It was always very popular.

Cake Roll:
1 cup sugar
3/4 cup self-rising flour
3/4 cup canned pumpkin
1 tsp baking soda
3 eggs, beaten
1/2 tsp ground cinnamon
pecans, chopped

Cream Cheese Filling:
8 oz cream cheese
1 cup powdered sugar
1 1/2 tsp vanilla
2 tsp margarine
Grease a 12 x 18 baking pan, and line with wax paper.

Cream all the ingredients for the Cream Cheese Filling together.

Mix all cake roll ingredients, except the pecans, together well. Pour the batter into the greased pan, and sprinkle with nuts. Bake 15 minutes at 375 degrees.

Have a clean dish towel ready, sprinkled with powdered sugar.

Turn out cake and peel off paper. Roll hot cake and towel together and allow to cool 2 hours. Unroll and spread with the cream cheese filling.