1 c. sugar
2/3 c. pumpkin
1 tsp. baking soda
1 tsp. cinnamon
3/4 c. all-purpose flour
8 oz. cream cheese
4 tsp. butter
1 c. 10x sugar
1 tsp. vanilla
Beat eggs and sugar together, then add all next ingredients.
Grease (I use spray) jelly roll pan and spread mixture evenly in
pan. Bake at 375 degrees for 15 to 20 minutes. After taking from oven,
let stand about 5 minutes before removing from pan. Sprinkle on a
small amount of 10x sugar. Loosen around edges and turn upside
down onto wax paper. Roll up and wait until cool, approximately 45
minutes while you make the filling. Unroll the cake. Spread on the
filling and re-roll. Refrigerate before slicing or freeze if
making in advance.
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