Pumpkin Logs

For 4 logs:

Bread:
10 eggs

3 and 3/4-c. flour
3 and 1/3-c. pumpkin 5-tsp. baking soda
3 and 3/4-c. white sugar 2 and 1/2 c. chopped nuts
2 and 1/2-tsp. cinnamon

Filling:
8 Tbs. margarine or butter
24 oz. cream cheese, softened
3 tsp. vanilla
4 c. powdered sugar
2 c. Cool Whip

Preheat oven to 375. Grease a 10 x 13" cookie sheet. Line with wax paper and then grease the wax paper. Pour cake mix on cookie sheet and spread evenly. Sprinkle nuts over dough (optional). Bake for 15 minutes. Upon removal, allow cool for a few minutes, then roll up in tea towel and refrigerate until cool. Remove from refrigerator and spread filling evenly. Reroll while removing tea towel and wax paper simultaneously. Refrigerate.

For longer storage before consumption, place in freezer.

 

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