Pumpkin Roll

¾ c flour
1 c sugar
3 eggs
2/3 c pumpkin
1 tsp baking soda
½ tsp cinnamon
8 oz cream cheese, softened
2 Tbsp butter, softened
¾ tsp vanilla
1 c powdered sugar

Preheat oven to 350.

Mix flour, sugar, eggs, pumpkin, baking soda and cinnamon, by hand. Spray a jelly roll pan (with ½-inch lip) with cooking spray. Line with wax paper and spray again with cooking spray. Bake 12 to 15 minutes.

Generously dust a clean dish towel with confectioners' sugar. As soon as cake is removed from oven, turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, starting with short side, and let cool for about 10 minutes.

While bread is cooling, prepare filling. Mix cream cheese, butter, vanilla and powdered sugar until creamy.

Unroll the cake and spread the filling on it. Roll bread and filling. Wrap in foil and chill for 1 to 2 hours. When chilled enough to hold its shape, cut into ½-inch slices.