3 lg. eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 c. flour
Powdered sugar

FILLING:

2 tbsp. or butter, softened
8 oz. cream cheese, softened
3/4 tsp. vanilla
1 c. powdered sugar

Mix first six ingredients well at medium speed of electric mixer. Line a jelly roll pan with foil and grease well. Pour in batter and bake at 375 degrees for 15 minutes. Remove from pan onto linen towel sprinkled with powdered sugar and roll up in the towel. Let sit until cool. Beat filling ingredients until creamy. Unroll cake and remove towel. Spread filling evenly on cake, then reroll in wrap in plastic wrap, then in foil. Refrigerate until ready to serve. Best when made the night before and refrigerated overnight. Makes approximately 20 pieces per roll.