Pumpkin Roll

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Cake:
2/3 c pumpkin
3 eggs
3/4 c sugar
3/4 c flour
1 tsp vanilla
1 tsp salt
1 tsp pumpkin spice
1 tsp baking soda

Filling/Icing:
1/4 c margarine
8 oz cream cheese
1 c powdered sugar
2 tsp vanilla.

Drain canned pumpkin through strainer (stir occasionally) for 2 hours.  Mix cake ingredients.  Line jelly roll pan with parchment paper.  Pour mixture on top and bake at 350 degrees for about 15 minutes.  Sprinkle powdered sugar on a clean towel and turn cake out onto towel.  Allow to cool for about 5 minutes and sprinkle powdered sugar on the cake.  Roll cake tightly in towel, wrap the entire roll in saran wrap and let cool.  (this can be done ahead of time and kept in the fridge, I like to refrigerate over night before filling).

Mix all frosting ingredients together.  If you make frosting ahead of time, remove from fridge and allow to meet to room temperature.  Put in mixer and mix with 1-2 tbl of milk to soften.  Unroll cake, fill center with filling, re-roll (without towel) on a plate and frost the outer layer with the remaining frosting.  Cut a small slice off each end so you can see the nice "roll" effect.  Sprinkle with cinnamon and add a cinnamon stick for decoration.  Store in refrigerator.

*This cake freezes well.  Freeze rolled in towel, allow to defrost in fridge and make fresh frosting.
*Slice this cake, separate with wax paper and store in freezer.  Take out a slice at a time, allow to defrost in the fridge and enjoy for smaller gatherings!