Pumpkin Roll

I usually make this in the fall around Thanksgiving and Christmas, but it would be great any time of year. It's also great for potlucks since you can make it up ahead and it's easily portable wrapped in foil.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 roll

Ingredients

• Batter

• 3  eggs
• 1  cup sugar
• 2⁄3 cup pumpkin
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 3⁄4 cup flour

• Filling

• 8  ounces cream cheese
• 4  tablespoons butter
• 1  cup powdered sugar
• 1  teaspoon vanilla

Directions

1. Mix eggs and sugar together. Add remaining ingredients. Bake on a greased cookie sheet (grease pan and put waxed paper on top, then grease and flour waxed paper). Bake at 350 degrees for 15 minutes.
2. Remove warm cake from pan onto a dish towel covered with powdered sugar. Wrap up and let cool. Mix filling ingredients. Unwrap and spread with filling. Roll up like jelly roll and wrap in aluminum foil and keep refrigerated. Slice and serve.