from Dianna Thompson

Cake:

 ¾  cup Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Cinnamon
½ tsp.Cloves
¼ tsp. Salt
3 Eggs
1 cup granulated Sugar
⅔ cup canned Pumpkin
1 cup Walnuts, chopped,  optional

1. Preheat oven to 375°. Grease 15 x 10 jelly roll pan and line with wax paper or parchment. Grease and flour paper.
2. Sprinkle a thin cotton kitchen towel with powdered sugar.
3. Combine flour, baking powder, soda, spices in bowl, set aside. Beat eggs and sugar until thick. Beat in pumpkin.
4. Stir in flour mixture. Spread evenly into the pan. Sprinkle with nuts, if using.
5. Bake for 15 minutes. Immediately loosen and turn cake onto prepared towel. Peel off paper and roll cake and towel together. Cool on wire rack.

Fillling:

 1 pkg. (8oz.) Cream Cheese, softened
1 cup Powdered Sugar
6 tbs. Butter, softened
1 tsp. vanilla      

1. Beat cream cheese, powdered sugar, butter and vanilla. Carefully unroll cake, remove towel. Spread mixture over cake and reroll. Wrap in plastic wrap and refrigerate. Sprinkle with powdered sugar.
   

NOTE: The pumpkin in the can is more than needed for one recipe. I usually measure out enough for another cake, put it in a zip-lock and freeze. Label the bag so you know what it is when you see it a few months later.  (The voice of experience…..DT)

Other uses for canned pumpkin:

Add ¼ cup to hot oatmeal with cinnamon and walnuts.

When making cornmeal muffins from Jiffy (8 oz.) replace the milk with pumpkin.

1 cup canned pumpkin =  80 calories, fiber 700%, vit. A (beta carotene), vit.C, iron, riboflavin, calcium