Pumpkin Roll

Ingredients:

3 eggs

1 C. sugar

2/3 C. cooked pumpkin

1 tsp. salt

12/ tsp. cinnamon

3/4 C. flour

1 tsp. baking soda

Filling:

8 oz. cream cheese

2 tsp. butter

1 tsp. vanilla

1 C. powdered sugar

Directions:

Beat eggs five minutes on high until thick and light yellow.  Gradually add sugar.  Stir in pumpkin.  fold in dry ingredients.  Grease 12X15" cookie sheet pan.  Place wax paper on cookie sheet and grease waxed paper.  Spread batter onto wax papered cookie sheet.  Bake at 375° for 12-15 minutes.  Invert cake onto a tea towel covered with a thin layer of powdered sugar.  Peel off wax paper and roll cake with tea towel.  Set aside and cool 30 minutes.

Mix filling ingredients together until smooth.  Unroll cake and spread filling, leaving a 1/2" border from the sides.  Re-roll cake.  Wrap powdered tea towel on the outside of the cake and refrigerate until cold.  Serve chilled.