Pumpkin Roll: Cooking with Kristin

Hi Everyone!! Happy Thanksgiving!! I hope you try this out! :)

Pumpkin Roll:

Cake Ingredients:
3 eggs
2/3 C Pumpkin
1 C Sugar
1 C Nuts (Optional)
1 tsp Baking Soda
1/2 tsp Cinnamon (is that really enough? I don't think so!)
3/4 C Flour

Filling:
2Tbsp Butter
8oz Cream Cheese
3/4 tsp Vanilla
1 C Powdered Sugar

Place wax paper over a cookie sheet with sides (jelly roll pan) making sure the paper is long enough to hang over each end. Preheat over to 375 degrees. Mix cake ingredients and pour on to cookie sheet. If using nuts, sprinkle over top now. Bake for 15 minutes.
While cake is baking lay out and sprinkle a kitchen towel (flour sack) with powdered sugar. You can make the filling now as well and stick it in the fridge.
When the cake is done, turn it out onto the kitchen towel and remove the wax paper. Then roll the cake up IN the kitchen towel make sure to roll as tight as possible. Put seam side DOWN on a cooling rack and let cool for 1 hour.
After is has cooled, carefully unroll, fill with the cream cheese filling, and roll back up. Slice into desired thickess and serve! You can totally make this in advance, wrap all up good and right and freeze it. Enjoy!
*note 1 can of pumpkin is enough to make 2 pumpkin rolls so why not just make 2 and share one!