Pumpkin Roll

How many times have you looked at one of these cute little rolls and thought mmm that looks good, but WAY too complicated. I'm tellin' you it's not that hard!

Here's what you do:
Line a jelly roll pan with wax paper and spray with non-stick spray. Preheat the oven to 375.
In a mixing bowl combine:

3 eggs
7 1/2 oz pumpkin (half of a 15 oz can)
Beat until smooth. Gradually add the dry ingredients:

1 C sugar
1 C flour
1 t baking soda
1 t baking powder
1 t cinnamon

Mix well. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes. Gently turn cake over and ease out onto a clean dish towel, not terry cloth. Discard the wax paper and carefully roll the cake from the short end. Let cool for about 30 minutes. If it is left too long rolled up it is hard to unroll it without cracking.

While the cake is cooling beat together the filling ingredients:

8 oz cream cheese, softened
1 C powdered sugar

1 t vanilla

2 T butter

When the cake is cool, unroll, spread gently with the filling all the way to the edges, re-roll and place on a serving platter. Sift 2 T powdered sugar on top. Admire. Then cut into slices and serve.