Dairy-Free Pumpkin Roll

This is truly an amazing recipe. Recording it here, for the future!

Roll:

3 large eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 1/2 tsp cinnamon

1 tsp ginger

1/2 tsp salt

Filling

1 8 ounce container Tofutti Better Than Cream Cheese

4 TB Earth Balance Vegan Spread, softened

1 Cup Confectioners Sugar

1/2 tsp Vanilla

Preheat Oven to 350 degrees.

Mix Batter Ingredients thoroughly. Place a full sheet of aluminum foil on a large (10 by 15) baking sheet. Spread batter carefully on foil. Bake for 15 min. Remove from oven to cool in pan for 15 minutes. Prepare filling. Lay a large tea towel down on table and sprinkle with powdered sugar. Flip cake gently onto towel, foil side up. Carefully peel foil away. Sprinkle powder sugar. Roll cake in towel and cool ten minutes. Unroll and fill. Reroll. Wrap in Saranwrap and Foil and refrigerate or freeze.

Delicious!