PUMPKIN ROLL 
CAKE:

3 eggs
3/4 c. sugar
3/4 c. flour
2/3 c. pumpkin
1 tsp. baking soda
2 tbsp. cinnamon

FILLING:

1 c. powdered sugar
8 oz. cream cheese
4 tbsp. butter
1 tsp. vanilla

Cream together.

Beat eggs and then mix in remaining ingredients. Pout onto a cookie sheet lined with wax paper (spray wax paper with Pam). Bake at 375 degrees for 15 to 20 minutes.

Put dish towel on counter, then put paper towel (2 sheets long) on top of dish towel. Sprinkle powdered sugar on paper towel.

Flip cake over onto paper towel, then roll into jelly roll style. Cool 10-15 minutes.

Unroll - spread filling on cake and re-roll and wrap in plastic wrap. Refrigerate overnight for best results.

 

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