pumpkin roll

This is by far my mom's most famous and amazing recipe.... It's basically her signature.  I have vivid memories of Sarah Boyle (really good family friend) cutting off huge pieces, like 2 inches wide, when it's usually about 1/2" 

Preheat oven to 350*

3 eggs 

1 cup of sugar

1 2/3 cup pumpkin or 1 small can

1/2 tsp pumpkin pie spice

1 tsp baking soda

3/4 cup flour

1. mix together and spread onto a cookie sheet with sides (that is lined with wax paper)

2. bake 20-22 minutes or until cake springs up when touched. 

3. Cool briefly and then flip onto a "turkish" dish towel, very carefully peel off wax paper then roll up like a jelly roll starting at the narrow side (with the dishtowel). It can sit for one hour or several hours..... (while you make others!)

Filling:

8 oz cream cheese, softened

1 cup powder sugar

2 tsp butter, softened

1 tsp vanilla 

Mix together! 

Unroll pumpkin rolls, frost and re roll (this time without the towel :)) Wrap in Saran wrap and refrigerate.