Tania's Pumpkin Roll
egg substitute equivalent to 3 eggs (I like ground flax)
2/3 cup canned pumpkin
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 cup whole wheat flour
2 tablespoons Earth Balance butter replacement
8 oz Tofutti "Better Than Cream Cheese"
1 teaspoon vanilla
1 cup 10x (powdered) sugar (I grind sugar in grinder until powder)
Preheat oven to 350 degrees. Prepare 10x13in. cookie sheet by placing wax paper on sheet and spraying with cooking spray (I like olive oil spray).
Mix all ingredients and pour onto wax paper. Spread mixture evenly. Bake for 15 minutes.
Sprinkle top of roll with extra 10x sugar and place a clean, dry tea towel over top. Invert cookie sheet onto tea towel and remove wax paper from bottom of roll. Roll up with tea towel still in place until cool.
Prepare filling by combining all ingredients and blending with mixer until smooth.
When roll is completely cooled, unroll and spread on filling. Roll back up.
Sprinkle with more 10x sugar if desired. Wrap with plastic wrap and refrigerate until filling is firm.
Slice and serve. Freezes well.