Classic Pumpkin Roll

Directions

1. 1
   In a large bowl, beat eggs together. Add sugar, pumpkin, baking soda, cinnamon and flour to eggs. Mix well.
2. 2
   Grease jelly roll pan or line with parchment paper. Spread mixture on pan. Bake for 15 minutes at 375°F. Let stand for about 3 minutes before taking out of pan.
3. 3
   Turn upside down on a lint-free towel that you have sprinkled with confectioners sugar (to prevent sticking). Roll up into the towel like a jelly roll. Let cool for 45 minutes.
4. 4
   Unroll carefully and spread with cream cheese filling (see below). Roll up again in wax paper, then refrigerate.
5. 5
   For the cream cheese filling, simply beat all the filling ingredients until creamed.
6. 6
   Notes:
7. 7
   1. It is very important to use the proper size jelly roll pan for this to work. I use a 15x17 inch jelly roll pan with no sides. Using a smaller pan makes the cake part too thick, the cake needs to be on the thinner side or it will crack when rolling.
8. 8
   2. If the ends come out of the oven too hard or burnt, use a pizza cutter to trim off the hard edges.
9. 9
   3. Use lots of confectioners sugar on the towel to prevent the cake from sticking.
10. 10
    4. When filling with cream cheese, spread leaving 1 inch around the borders.