Pumpkin Cake Roll

3 Eggs
1 Cup Sugar
2/3 Cup Cooked or Canned Pumpkin
3/4 Cup Biscuit / Baking Mix
2 teas. Watkins Cinnamon
1 teas. Watkins Pumpkin Pie Spice
1/2 teas. Watkins Ground Nutmeg
1 Cup Chopped Nuts
Confectioners Sugar

Filling:
2 Packages (3 Oz. each) Cream Cheese, softened
1/4 Cup Butter or Margarine, softened
1 Cup Confectioners Sugar
1 teas. Watkins Vanilla Extract

In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice, and nutmeg; add egg mixture and mix well. Line a 15 x 10 x 1 inch pan with wax paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375 degrees for 13-15 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with confectioners' sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on a wire rack. For filling, in a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth. Un-roll cake. Spread filling over cake to within 1 in. of
edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Makes 10 servings. ENJOY!

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