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Pumpkin Roll-up

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INGREDIENTS:

1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. each of ground ginger, nutmeg & salt
3/4 cup sifted all-purpose flour
1 tsp. baking powder
1 cup chopped walnuts, pecans, or almonds
Cream Cheese Filling (recipe below)
Filling:
2 cups powdered sugar
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla (almond or walnut extract)

DIRECTIONS:

Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet.
Line with wax paper. Grease and flour the wax paper. Mix together
well, the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg &
salt. Stir in the sifted flour and baking powder. Pour onto waxed paper covered baking sheet Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with
powdered sugar. Cover with damp towel. Invert. Remove pan and paper.
Trim 1/4 inch from sides. Roll up cake and towel from short end. Place,
seam-side down, on rack. Cool. Unroll and spread with Cream Cheese Filling. Re-roll cake. Refrigerate until serving time.

Filling:

Blend all of the above ingredients; add cranberries, if desired. A
colorful and tasty addition to a holiday breakfast or to eat at anytime!!