3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
1 can salted caramel frosting, or homemade
Sea salt
Cream Cheese Filling:
8 oz. cream cheese, softened
2 Tbs butter, softened
1 1/2 cup powdered sugar
1/2 tsp vanilla
Pre-heat oven to 375. Line a 15x10" jelly roll pan with parchment paper. In bowl mix together all your ingredients and pour into prepared pan. Bake for 10-15 minutes or until golden. Remove from oven. Sprinkle a smaller towel with powdered sugar and turn cake out on to that. Slowly roll up the cake in the towel starting on the shorter end. Leave rolled until cool. Meanwhile in bowl combine all filling ingredients and mix until smooth. Once cool unroll the cake and spread the on the filling. Roll back up. In microwave melt your frosting until it becomes liquidy, about 30-45 seconds. Pour frosting over top of cake roll then sprinkle with sea salt. Refrigerate for about 2 hours before serving.