Pumpkin Roll Recipe

Well I just got done making 8 pumpkin rolls for my Dad's upcoming pheasant hunting trip. Yes, eight!!! Your probably wondering why so many. Well they eat them themselves & they give them away as gifts to land owners as a "Thank You" for letting them hunt on their properties. So since I was knee deep in pumpkin rolls for most of today, I thought I would give you guys my recipe. This is something that I get asked repeatedly to bring to events with my family. And I can't even take credit entirely. Sure I make them, but the recipe came from my Step mom Tara.
So here it is!

PUMPKIN ROLL

Cake:

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin

3/4 Cup Flour

1/2 tsp. Cinnamon

1 tsp. Baking Soda

Filling:

8 oz cream cheese

2 Tbsp. Butter/Margarine

1 Cup Powdered Sugar

1 tsp. Vanilla

-Preheat oven to 375'.Blend pumpkin cake ingredients together. Put down a piece of buttered parchment paper on a 10x15 jelly roll pan. Bake for 10 minutes until cake springs back. Let cool on cooling rack. Coat dish towel with powdered sugar. Turn cake onto towel. Peel off paper, spread filling mixture & roll up starting at the narrow end. Refrigerate until served. (HINT: You can freeze them as well...just be sure to wrap them well & put in a freezer ziplock.)

Enjoy!!!

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