Cream Cheese Pumpkin Roll

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Preheat oven to 375 degrees.
For ROLL-
In a small bowl, combine flour, baking soda, baking powder, salt and cinnamon. In a large bowl beat eggs and sugar then beat in pumpkin. Stir in flour mixture thoroughly. Mixture will be thin.
Grease jelly roll pan, line with wax paper then grease and flour wax paper. Pour mixture into jelly roll pan and bake for 12-15 minutes. While baking, lay out a clean dish towel on table or counter top and sprinkle entire towel with confectioner's sugar.
Remove from oven and immediately loosen sides of wax paper from roll then carefully overturn roll onto sugared towel and carefully remove wax paper. Start at the narrow end and tightly roll up the roll and towel, cool on wire rack.
CREAM CHEESE FILLING-
While roll is cooling beat together the softened KRAFT Philadelphia Cream Cheese, butter and vanilla. Then add confectioners' sugar one cup at a time. Filling should be of "cake frosting" consistency (additional confectioners' sugar may be needed to thicken filling).
When roll is completely cooled unroll and place on a large sheet of aluminum foil. Evenly spread cream cheese filling onto the center of the roll leaving an inch around the edges then roll up again. Wrap the foil tightly around the roll and refrigerate at least 4 hours, or until firm, before serving. To serve slice roll in 1/4-1/2 inch thick slices.

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