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

Mix all ingredients together with mixer. Grease bottom of jelly roll pan (15 x 10 x 1 1/2 inches). Put wax paper in bottom of pan and grease waxed paper.

Pour batter in pan. Bake at 375 degrees for 15 minutes. After baking spread granulated sugar on a dish towel and flip cake out of pan onto towel. Roll like a jelly roll. Cool rolled cake in towel for 2 hours.

CREAM CHEESE FILLING:

Beat together: 1 (8 oz.) cream cheese, softened 3/4 tsp. vanilla 1 c. powdered sugar

Unroll jelly roll cake and spread filling, roll up again. Refrigerate. Makes well a day ahead.