1/2 tsp. cinnamon
2/3 cup pumpkin
3/4 cup flour
1 cup sugar
1 cup chopped nuts
1 tsp. baking soda (reserve for on cake batter)
Line 10″ x 14″ jelly roll pan (or cookie sheet w/sides) with wax paper. Spray with PAM.
Pour cake batter into pan, sprinkle with nuts and bake at 375 degrees for 15 minutes.
Empty baked cake out onto a cloth coated with 10X sugar. Roll up from short end and let set 30 minutes.
8 oz. cream cheese
3/4 tsp. vanilla
2 tbsp. margarine
2/3 cup brown sugar
Mix together thoroughly and spread onto unrolled cake. Roll cake back up into a cake roll and refrigerate for 1 hour before serving or overnight. Cut slices with a bread knife.