Classic Pumpkin Roll

In a large bowl, beat eggs together. Add sugar, pumpkin, baking soda, cinnamon and flour to eggs. Mix well.

Grease jelly roll pan or line with parchment paper. Spread mixture on pan. Bake for 15 minutes at 375ºF. Let stand for about 3 minutes before taking out of pan.

Turn upside down on a lint-free towel that you have sprinkled with confectioners sugar (to prevent sticking). Roll up into the towel like a jelly roll. Let cool for 45 minutes.

Unroll carefully and spread with cream cheese filling (see below). Roll up again in wax paper, then refrigerate.

For the cream cheese filling, simply beat all the filling ingredients until creamed.

Notes:
1. It is very important to use the proper size jelly roll pan for this to work. I use a 15×17 inch jelly roll pan with no sides. Using a smaller pan makes the cake part too thick, the cake needs to be on the thinner side or it will crack when rolling.
2. If the ends come out of the oven too hard or burnt, use a pizza cutter to trim off the hard edges.
3. Use lots of confectioners sugar on the towel to prevent the cake from sticking.
4. When filling with cream cheese, spread leaving 1 inch around the borders.