Pumpkin Roll Recipe

• 3 Eggs
• 2/3 cup pumpkin (solid pack)
• 3/4 cup flour
• 1 cup sugar
• 1 tsp salt
• 1/2 tsp cinnamon
• Filling:
• 8 oz cream cheese (room temp)
• 1/4 cup marg. (room temp) Beat together
• 1 tsp vanilla
• 1 Cup confectioners Sugar

1. Mix and pour onto a waxed paper lined 11x14 (greased) jellyroll pan.
2. Spray pan with Pam before lining the pan and also spray the waxed paper lining.
3. Bake 350* for 15 min.
4. Remove from oven and immediately turn onto a cotton dishtowel, sprinkled with confectioneras sugar.
5. Roll loosely (in the towel) and refrigerate for 1 hour.
6. While refrigerating, make cream cheese filling.
7. Remove the cooled pumpkin roll from the refrigerator
8. Unroll and spread cream cheese mixture evening
9. Making sure to reach all the sides.
10. Roll upa.if you have any filling left, spread it on each
11. End of your roll.
12. Tip***I prefer to freeze the rolls immediately.
13. When slightly unthawed, it is much easier to cut.
14. Wait approx.
15. 30 min.

eggs, pumpkin, flour, sugar, salt, cinnamon, filling, cream cheese, marg, vanilla, confectioners sugar

Taken from cookeatshare.com/recipes/pumpkin-roll-56 (may not work)