Pumpkin Roll

Ingredients:

3 eggs, beaten
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 pkg (8 oz) cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla
1 cup sifted powdered sugar

Instructions:

Preheat oven to 350 degrees. Line a 15 x 10-inch pan with waxed paper; lightly grease paper. In a large bowl, combine eggs, sugar, and pumpkin. In a separate bowl, sift flour with the baking soda, salt, and cinnamon; then add to pumpkin mixture and mix well. Evenly spread the pumpkin mixture in prepared pan. Bake for 15 minutes. Remove from oven and immediately cut in half crosswise. Place damp cloth or paper towel over cake; turn cake out and remove waxed paper. Turn cake back over and roll crosswise in cloth; allow it to cool. Using an electric mixer, beat cream cheese, butter, vanilla, and powdered sugar; then chill slightly. Unroll cake and spread with filling. Roll cake back up again, without the cloth, and wrap tightly in foil; freeze. To serve, slice frozen cake roll into 1/2-inch slices. Enjoy!