3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Optional: Mint leaves and/or orange slices for garnish

In large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into a greased and wax papered lined 10 x 15 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer.

From 10 inch side, roll cake up in towel. Set aside. Meanwhile, prepare filling. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake, cover with plastic wrap.

Place cake, seam side down, and chill for at least 2 hours. When serving, cut cake in even slices. Garnish with mint leaves and/or orange slices.

FILLING:

1 (8 oz.) soft cream cheese
4 tbsp. butter
1 c. powdered sugar
1 tsp. vanilla extract

Beat together blending until smooth.