Mix together eggs and sugar until light in color. Add in pumpkin.
Once pumpkin is blended in, add dry ingredients and spices....some people mix the dry ingred. in a separate bowl~I don't. I know, I am a rebel.....but I have never had a problem with throwing stuff altogether so.....all I can say is go ahead, live on the edge!
Pour batter onto a 15x11 cookie sheet, that is lined with greased wax paper.
Bake at 350 for 15 minutes. Cool for 15 minutes after baking.
Now the tricky part.....flip your cake roll onto a clean, powder sugar dusted, lint free dish towel.
(And yes, the powdered sugar will fly!). Cool for another 5-10 minutes before rolling.
Roll up...and cool completely.
Once cool, unroll
Fill with cream cheese filling....
Roll back up WITHOUT the dish towel.
Store in refrig. until ready to serve. Slice and enjoy. Leftovers (if there are any) should be stored in the fridge.
PUMPKIN ROLL WITH VANILLA CINNAMON CREAM CHEESE FILLING
1/2 Cup Sugar
1/2 Cup Brown Sugar
2/3 C. Pumpkin (I used Libbys Brand)
3/4 C. Flour
1 Tsp. Baking Powder
2 Tsp. Cinnamon
1 Tsp. Ginger
1/2 Tsp. Nutmeg
1/2 Tsp. Cloves
DIRECTIONS: Preheat oven to 350. Line baking sheet with waxed paper and grease the paper. Set aside. In a mixing bowl, with a hand mixer, blend eggs and sugars until thick and light yellow in color. Add pumpkin. Once pumpkin is blended in, add flour, baking powder and spices. Mix well. Pour into pan and spread out to cover the baking dish. Bake for 15 minutes. Remove from oven and cool for 15 minutes. Dust dish towel with powdered sugar. Turn cake out onto towel. Cool another minutes. Roll up in a jelly roll fashion. Cool completely.
Once cool, unroll and fill with cream cheese frosting. Roll bake up (without towel).
CREAM CHEESE FILLING
8 oz. Cream Cheese
3/4 C. Powdered Sugar
1 tsp. Vanilla
1/2 Tsp. Cinnamon
1/2 C. Heavy Whipping Cream, whipped until stiff peaks form
DIRECTIONS: Mix cream cheese, sugar, vanilla and cinnamon until smooth. Blend in the whipped cream. (Can also substitute 1 Cup of cool whip if desired).