Pumpkin Roll

• 3 Large Eggs
• 2/3 Cup Pumpkin
• 1 Cup Sugar
• ¾ Cup of Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1 Teaspoon Ginger
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon Salt

Cream Cheese Filling:

• 1 8-Ounce package softened Cream Cheese
• 3 Tablespoons Softened Butter
• 1 Teaspoon Vanilla Extract
• 1 Cup Powdered Sugar

1. Mix eggs, sugar and pumpkin with whisk until blended
2. In a separate bowl sift dry ingredients together
3. Combine dry ingredients to Pumpkin mixture, don’t over mix
4. Grease and line bottom and sides of 10.75 x 15.25 cookie sheet with parchment paper
5. Spread pumpkin mixture into pan and bake at 350 for 15 min.
6. Let pumpkin cool till pan is just cool enough to the touch.
7. Turn pumpkin onto smooth cotton dish towel dusted with confectionary sugar and remove parchment paper
8. Roll pumpkin roll in dish towel and let set for 5 min.
9. Unroll and cover pumpkin with cream cheese filling
10. Roll back up and wrap in plastic wrap and aluminum foil
11. Place in freezer or refrigerator to set up If frozen, place in refrigerator the night before serving