Healthy Pumpkin Roll!

CHELSEA'S (taste of home's) HEALTHY (ok, less fattening) PUMPKIN ROLL

Pumpkin roll is my absolute favorite fall treat.  Really it doesn't get much better then a slice right out of the fridge with a cup of coffee or a glass of red wine.  I love how the consistency of the sweet cream cheese frosting compliments the texture of the rich flavored bread.  No one makes a pumpkin roll like my aunt Christine, but fortunately for my waistline her recipe is back in Boston and I'm left to try out (with a few tweaks) the healthier recipe I found in Taste of Home.

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin (Libbys, of course)
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• pinch salt
• filling:
• 1 package reduced fat cream cheese
• 2 tablespoons butter - softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• chopped walnuts (i suppose 'optional' but your a fool if you dont add em!)

Directions

• Line baking pan with greased (as in you spray it!) wax paper & heat oven to 375. 
• Beat eggs and gradually add sugar and pumpkin until sugar is nearly dissolved. 
• Combine the flour, baking soda, cinnamon and salt and gently fold into pumpkin mixture. Spread into prepared pan over the wax paper & bake for 13 minutes. 

• Cool for 5 minutes. Turn cake onto a kitchen towel dusted with sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely (leave it for an hour at least!)
• Beat the cream cheese, butter, sugar and vanilla until smooth. 

• Unroll cake; spread filling evenly to within 1/2 in. of edges 
• Roll it up again and press in the walnuts!!  Then roll it into tin foil and refrigerate for at least an hour. 
• Cut slice and enjoy :)