Pumpkin Log Roll

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Filling

• 8 ounces cream cheese
• 4 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla

Directions

1. 1

   Mix all dry ingredients together in seperate bowl.

2. 2

   Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.

3. 3

   For the filling:.

4. 4

   Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.

5. 5

   Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.

6. 6

   Remove and let cool for 10 minutes in pan.

7. 7

   Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.

8. 8

   Roll up cake in towel and keep that way for a minute or so.

9. 9

   Unroll and place cake on saran wrap , taking off wax paper carefully.

10. 10

    Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.

11. 11

    Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).

12. 12

    Place in fridge or freezer until ready to serve.

13. 13

    If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.

14. 14

    If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!

15. 15

    Enjoy!