Pumpkin Roll by E. Seaton

This "pumpkin roll" recipe is *very* similar to the one that is seasonally placed on the back label of the "pumpkin pie filling" can - HOWEVER - it is just *different* enough to make a difference and be that much *yummier*!

So great @ any Fall or Christmas event - frankly, *any* time is good for a pumpkin roll. Can you tell it's my *favorite*!?

1 cup sugar
3/4 c flour
1/2 tsp cinnamon
1tsp baking soda

mix...add 3 eggs and 2/3 c pumpkin.
mix well

filling:
1/2 c powdered sugar
1 tsp vanilla
8oz cream cheese
2T butter
mix well!

1. line jelly roll pan with "rapid release" foil (this is critical!)
   
2. spread pumpkin mixture
3. bake at 350 for 15 min
4. cool 10 min
5. while cake is warm, spread filling over and begin to roll, peeling foil free.
6. wrap tightly in Saran wrap.
7. freeze at least 3 hours
8. slice frozen!