Pumpkin Roll variation

Cake Ingredients

• 3 eggs
• 1 cup sugar
• 1 cup pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 cups flour
• 1 teaspoon salt
• Dash of allspice

Filling Ingredients

• 1 cup powdered sugar
• 1 8-ounce cream cheese
• 2 tablespoons butter
• 1 teaspoon vanilla

1. Preheat oven to 375 °F.
2.  Grease and flour one 10x15 inch jelly roll pan. 
3. Place a greased and floured piece of parchment paper inside jelly roll pan. 
4. Be sure to leave enough parchment paper to cover edges of pan.
5. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin.
6. In a seperate bowl, mix together flour and baking soda.
7. Add dry ingredients to pumpkin mixture and blend until smooth.
8. Evenly spread the mixture over the prepared jelly roll pan.
9. Bake 15 minutes in a preheated oven.
10. Remove from oven and allow to cool enough to handle (around five minutes).

Cooling and prepping

1. While the cake is cooling in pan, lay cotton tea towel on counter and sprinkle powdered sugar over top of the towel. 
2. Turn cake over so that cake falls on the sugared towel. 
3. Cool five additional minutes. Remove parchment paper and roll cake up into the tea towel and chill.
4. Prepare filling by blending together the butter, cream cheese, powdered sugar, and vanilla.
5. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel.
6. Wrap with plastic wrap and refrigerate until ready to serve.
7. When ready to serve, sprinkle the top of the roll with powdered sugar and slice into 8-10 servings.