Pumpkin Roll

3 eggs

1 c. sugar

2/3 c. pumpkin puree (canned or homemade)

3/4 c. unbleached all purpose flour

1/2 t. cinnamon

1 t. baking soda

Powdered Sugar for sprinkling


Filling


1 c. powdered sugar

1 t. vanilla

2 T. butter, softened

1 (8oz) pkg Neufchatel Cheese


Grease a 15x10x1" jelly roll pan, line with parchment paper and then spray with baking spray.  In large bowl of a stand mixer fitted with the paddle attachment, beat eggs on high speed for 4-5 minutes.  Gradually add sugar and pumpkin alternating between each addition. Add the remaining ingredients, except for powdered sugar, and fold in on low speed. Spread batter evenly in prepared pan.  Bake in a preheated 375* oven for 12-15 minutes or until it springs back when lightly touched.


While cake is baking, sprinkle a linen kitchen towel with powdered sugar.  When cake is finished baking turn immediately onto the towel and remove parchment paper.  Roll up in towel, starting at the short end.  Allow to cool while wrapped in towel.


While cake is cooling, make the filling by beating together all ingredients until smooth.


Carefully unroll the cake.  Spread filling over the cake and roll up again.  Trim ends so that they are even,  Chill until ready to serve.