3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. salt
1 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. flour

Beat eggs and sugar at high speed for 5 minutes. Gradually add pumpkin, salt, soda, ginger, cinnamon, and nutmeg. Mix together and gradually add flour.

Line jelly roll sheet with wax paper. Pour batter into pan. Bake at 375 degrees for 15 minutes. Put on cotton dish towel sprinkled with powdered sugar. Roll in towel as you would a jelly roll. Let cool 15 minutes; unroll and spread on filling.

FILLING:

1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
2 tbsp. butter
1 c. powdered sugar

Combine all filling ingredients, heating until smooth. Spread on cake and roll up. Store in foil. This freezes very well.