Pumpkin Roll

Jellyroll:

2/3 cup pumpkin
3 eggs
1 cup sugar
1 tsp. Soda
1 tsp. Salt
½ tsp. Cinnamon
¾ cup flour

Filling:

8 oz. Cream cheese
1 tsp. Vanilla
2 Tbsp. Butter
1 cup powdered sugar


Mix Jellyroll ingredients together. Lay wax paper on cookie sheet. Spread evenly. Bake 8-12 minutes at 375°. Cool 10-15 minutes. Invert pan on dishtowel. Remove wax paper. Roll dishtowel and refrigerate 1 hour. Unroll and spread filling on pumpkin roll. Refrigerate.