107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com

3 eggs

1 Cup Sugar

2/3 cups canned solid pumpkin

1 teaspoon baking soda

1 teaspoon cinnamon

¾ cup flour


FILLING

8 oz. cream cheese

1 cup confectioners’ sugar

½ teaspoon vanilla

Beat together eggs, sugar, pumpkin, baking soda, cinnamon and flour.  Grease (very well) jellyroll pan. Spread mixture and bake on 375 for 15 minutes.  Turn over onto wax paper and roll into jellyroll.  Let stand for 45 minutes.  Unroll jellyroll, remove waxed paper.  Spread filling mixture onto pumpkin roll.  Roll back up.  Refrigerate.  Slice into ¼ inch pieces.