we love having pumpkin roll during the holidays. this is a staple for our thanksgiving and holiday party dessert. That's why we decided to give this classic a fun twist by adding our Triple Nut Temptation chocolate bar to the recipe. Adding just enough rich chocolate and nutty crunch to really make this dessert out-of-this-world good.

Ingredients

• 3 eggs beaten
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 3/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup all-purpose flour
• 1 Triple Nut Temptation Bar
• 1 package cream cheese (8 oz, softened)
• 1 cup powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°
2. Prepare a cookie sheet with non-stick spray and parchment paper and a
3. clean kitchen towel with powdered sugar
4. In a medium bowl, combine eggs, sugar, and pumpkin
5. Mix in flour and cinnamon
6. Fold in chopped Chuao bar
7. Pour batter onto prepared pan and bake for 15-20 minutes.
8. After removing from oven, remove cake and place onto a cotton kitchen towel that has be sprinkled with powdered sugar, roll (starting from the narrow end) and cool on cooling rack.
9. Prepare frosting by beating together cream cheese, butter, and powdered sugar.
10. Carefully unroll the cake, spread frosting and re-roll.
11. Cut into slices and serve!