Pumpkin Roll

Cake:

3 eggs

1 c. sugar

1 t. baking soda

1/2 t. cinnamon

3/4 c. flour

2/3 c. pumpkin

Preheat oven to 350 Degrees. In a large bowl beat eggs until foamy. Add pumpkin and stir in sugar, soda and cinnamon until well blended. Add flour and stir until batter is smooth. Line cookie sheet with wax paper and spray with non-cooking spray. Carefully pour batter in sheet. Cook until tooth pick comes out clean (approximately 15 min.). Remove from oven; turn over on a cotton towel sprinkled liberally with powdered sugar. Roll up and allow to cool for an hour or so.

Filling:

1 pkg. cream cheese

2 T. butter

1 t. vanilla

1 c. powdered sugar

Mix filling ingredients and beat until smooth. Unroll cake and frost with filling. Re-roll and wrap with foil and place in fridge (best if sits over night).

This is Mike's absolute favorite dessert. I can see why. It's fabulous!