Pumpkin Roll

Ingredients

3 Eggs
2⁄3 Cup Canned Pumpkin
1 Cup Sugar
1 teaspoon Salt
1 teaspoon Baking Soda
3⁄4 teaspoon Cinnamon
3⁄4 Cup Flour

Filling Ingredients

1 8-Ounce Package Cream Cheese
1 Cup Powdered Sugar
2 Tablespoons Butter

Baking Instructions

375 degrees

Mix eggs, pumpkin, and sugar with a whisk. Then add salt, baking soda, cinnamon, and flour. Spray pan fairly generously and evenly on a large cookie sheet. Pour batter into pan and spread evenly over entire pan. Bake for 15 minutes. Remove from oven and immediately turn batter onto powder-sugared paper towels. Roll up tightly and cool on counter. Combine all frosting ingredients into a mixer and beat until smooth and fluffy.

Unroll and remove paper towels. Evenly spread cream cheese frosting, then reroll tightly (and gently) and package in foil.