Pumpkin Roll

(Kim Cooking With The Seasons)

Cake:
1C sugar

3/4C flour

3 eggs

1tsp. baking soda

2/3C pumpkin

1/2teas. cinnamon

Filling:
8oz. cream cheese

1C powdered sugar

1tsp. vanilla

2TBS butter

For cake, combine the ingredients for the cake and mix.

Spray jelly roll pan (I use a meduim cookie sheet with sides) with cooking spray. Pour batter and spread, bake at 375 for 12-15 minutes.

Spread a dish towel out and cover with powdered sugar. When cake is done flip onto the towel and roll up. Place in refrigerator until cool (couple of hours).

Mix filling while cake cools, when cake is cool roll back out and spread filling over cake. Roll into a roll and slice.

Can be frozen up to 2 months...I like to make a bunch of them a few weeks before the holidays and then freeze them until needed.