Pumpkin Cream Cheese Roll

• 3 eggs
• 23 cup pumpkin
• 1 cup sugar
• 34 cup flour
• 12 teaspoon cinnamon
• 1 teaspoon baking soda
• 14 teaspoon salt
• 8 ounces cream cheese
• 2 tablespoons margarine
• 1 teaspoon vanilla
• 1 cup powdered sugar

1. Spray a 10 x 15 cookie sheet with vegetable spray (like Pam).
2. Line the bottom of the cookie sheet with wax paper.
3. Spray the wax paper with vegetable spray.
4. Mix together:.
5. Sugar, flour cinnamon, baking soda,and salt.
6. Spread on cookie sheet and bake at 375 for 15 minutes.
7. When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray.
8. Peel off wax paper and frost while still warm.
9. Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
10. Using the wax paper cake is on, roll it up like a jelly roll.
11. It will crack but this is okay.
12. Leave rolled in wax paper, then wrap in foil.
13. Refrigerate if youre going to keep it long.
14. It also freezes well.
15. ENJOY!

eggs, pumpkin, sugar, flour, cinnamon, baking soda, salt, cream cheese, margarine, vanilla, powdered sugar

Taken from www.food.com/recipe/pumpkin-cream-cheese-roll-197364 (may not work)