Pumpkin Roll

3 eggs

1 cup sugar

1 tsp salt

2/3 cup pumpkin

1 tsp baking soda

1 tsp cinnamon

3/4 cup all-purpose flour

1/4 cup nuts (if you must ruin it)

Frosting:

8 oz. cream cheese, softened

2 tbsp margarine, softened

1 tsp vanilla

1 cup powdered sugar, sifted

Beat eggs; add sugar.  Add pumpkin, mixing well.  Sift together dry ingredients.  Add gradually to pumpkin mixture.  Grease a jelly roll pan.  Line with wax or parchment paper and grease again.  Pour in batter and sprinkle with the dang nuts.  Bake for 15 minutes ONLY at 375 degrees.  (Don't over-bake it.  It's not pretty!)  Turn onto dishtowel that has been sprinkled with powdered sugar.  Remove wax paper.  Start lengthwise and roll in the towel.  Let it cool.  Unroll from towel and spread with filling.  Reroll and chill. 

Filling: Sift sugar into bowl.  Add other ingredients and blend with a mixer.

**Notes:  Some things I thought of while making pumpkin roll tonight.  First off, make it the night before you want to eat it so it's nice and chill.  Second, I think it will work better to sprinkle the powdered sugar onto the cake itself and then cover with a towel before flipping it over, thus allowing you to avoid the powdered sugar cloud that sometimes ensues if you flip it too fast.  Third, lengthwise means start rolling with the skinny end.  I think I roll it up wrong every Thanksgiving and then I finally get it right at Christmas.  Parchment paper will make your life a little easier, though it is expensive.  Also, if you don't have a sifter, a little strainer works great, maybe better.  Who knew?  Hey Adam, that thing's good for more than just straining the pulp out of your orange juice!