|3 egg, beaten|
|1 cup white sugar|
|1⁄2 tsp ground cinnamon|
|2⁄3 cup pumpkin puree|
|3⁄4 cup all-purpose flour|
|1 tsp baking soda|
|2 tbsp butter, softened|
|8 oz cream cheese, softened|
|1 cup powdered sugar, plus more for dusting|
|1⁄4 tsp vanilla extract|
- Preheat oven to 375 degrees F (190 degrees C). Spray a 10 x 15 inch jelly roll pan with cooking spray, then line the pan with parchment paper.
- In a mixing bowl, whisk together eggs, white sugar, cinnamon, and pumpkin puree. In a separate bowl, mix together flour and baking soda. Add dry ingredients to the pumpkin mixture and blend until smooth. Evenly spread batter in the prepared jelly roll pan.
- Bake for 15 to 25 minutes. Remove from the oven and allow to cool enough to handle. Remove cake from pan and place it on a clean tea towel (cotton, not terry cloth) dusted with powdered sugar. Remove the parchment paper, then roll up the cake with the towel inside and place it seam side down to cool.
- Prepare the filling by blending together butter, cream cheese, powdered sugar, and vanilla extract. When the cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve. Dust the top with additional powdered sugar, if desired.
Source : allrecipes.com