Pumpkin Cake Roll

This pumpkin roll is slightly spongy and moist and filled with gooey goodness of cream cheese frosting. It makes a beautiful holiday dessert

INGREDIENTS:
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan lined with parchment paper. Spray parchment paper with non stick cooking spray. Allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.

Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder the outside of pumpkin cake roll with powdered sugar before wrapping in wax paper or foil so not to stick to the wrapping. Chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.