Pumpkin Cake Roll

I don't make cake rolls very often but I've been on a pumpkin kick lately (if you could tell by the doughnuts I posted last week), so I decided to make a pumpkin roll. I think it's safe to say it turned out good- the whole thing was gone within two days! I hope you enjoy this simple recipe as much as I have.

Ingredients:

• 3 eggs

• 1 cup sugar

• 3/4 cup flour

• 1/2 tsp. cinnamon

• 1/2 tsp. pumpkin pie spice

• 1/4 tsp. salt

• 1 tsp. baking soda

• 2/3 cup pumpkin puree

For the filling:

• 1 (8 oz.) brick cream cheese (softened)

• 2 Tb. butter (softened)

• 1 cup powdered sugar

• 1 tsp vanilla extract

Instructions:

Preheat oven to 350 degrees.

Mix eggs and pumpkin together in a bowl. Slowly add remaining ingredients, gently stirring until just combined.

Cover a baking sheet with parchment paper. Pour batter in. Bake in the oven for 15-18 minutes, or until cake springs back.

Roll and chill immediately in refrigerator (3 hours or until cooled completely).

Use a hand mixer to blend the cream cheese and butter together for the filling. After they have been mixed well, then add the other ingredients.

Once the roll has cooled, remove from the refrigerator and spread filling inside. Roll back together and dust with additional powdered sugar (if desired). Slice and serve. Enjoy!