Cream Cheese Pumpkin Roll Recipe

Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.

Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.

Combine flour cinnamon baking powder ginger nutmeg and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.

Bake in preheated oven until a toothpick inserted into the center comes out clean about 15 minutes. Cool in the pans for 10 minutes then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel starting with the short end. Cool.

Beat cream cheese confectioners' sugar butter 1 tablespoon pumpkin puree and vanilla extract in another bowl until smooth.

Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate seam-side down until chilled about 2 hours.