Pumpkin Roll - cooking recipe

Ingredients

3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
confectioners' sugar, for dusting
Filling
8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts

Preparation

Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375\u00b0F.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
Spread batter evenly into the prepared pan. Bake at 375\u00b0F for 15 minutes.
After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.