Filling:

1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. vanilla
2 tbsp. butter
1 c. confectioners sugar
1 c. Cool Whip

Mix ingredients together. Unroll cake and spread on filling. Roll up gently. Sprinkle with confectioners sugar. Refrigerate.

Cake:

1/2 tsp. cinnamon
3/4 c. flour
1 c. sugar

Stir flour, baking soda and cinnamon together. Add pumpkin, sugar and eggs. Mix well. Line a jelly roll pan with foil, shiny side down and the dull side facing up. Pour batter onto pan.

Bake at 375°F for 15 minutes. Sprinkle a tea towel and the baked cake with confectioners sugar. Turn the cake onto the towel. Remove the pan and gently lift the foil from the cake bottom. Roll up the cake in the towel as for a jelly roll and cool for 2 hours.