• Cooking Time: 20
• Servings: 10
• Preparation Time: 30
• 3 eggs
• 1 cup white sugar
• 2/3 cup of pumpkin (can or freshly cooked)
• 3/4 cup self rising flour
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• Filling
• 1 cup powder sugar
• 2 (3oz) or 1(8 oz) cream cheese
• 1 TBS margarine
• 1/2 tsp vanilla

1. Beat 3 eggs on high speed for 5 min's.
2. Gradually add 1 cup white sugar & 2/3 cup pumpkin
3. In another bowl, mix 3/4 cup self rising flour.
4. 2 tsp cinnamon, 1 tsp, ginger, 1/2 tsp nutmeg &
5. 1/2 tsp salt add to pumpkin mixture.
7. Spread onto greased & floured plan 15x10X1
8. Top with nuts (optional).
9. Bake at 375 for 10-15 min's
10. Put on towel covered with confectionery sugar and roll while
11. hot
13. While cooling
14. Mix other ingredients until smooth
15. 1 cup powder sugar
16. cream cheese
17. 1 TBS margarine
18. 1/2 tsp vanilla
20. Unroll cake (leave on towel) and spread filling, reroll & refrigerate

This dessert was made by a special friend, co-worker Lenore Ateyeh when we were operators in 1978. I continue to make this thorough out the year with either fresh or canned pumpkin a favorite of family, friends and co-workers. Submitted by: "Teresa Braswell"