2 eggs
2/3 c. pumpkin
3/4 c. sugar
1/2 tsp. cinnamon
3/4 c. flour
1 tsp. baking soda
3 tbsp. butter
8 oz. cream cheese
3/4 tsp. vanilla
1 c. powdered sugar
1/2 c. Cool Whip

Mix eggs, pumpkin, sugar, cinnamon, flour and baking soda. Pour into a jelly roll pan that is sprayed with Pam, covered with wax paper and sprayed with Pam again. Bake 15 minutes at 350 degrees. Place on a towel dusted with powdered sugar remove wax paper. Roll up in towel. Let stand 3 hours, may be frozen. Cream the butter, cheese, vanilla, powdered sugar, and Cool Whip. Unroll the log and cover with cream cheese mixture. Re-roll and refrigerate. Large can of solid pumpkin makes 4 rolls which can be frozen and filled as needed.