1 c. sugar
1 c. canned pumpkin [1 (16 oz.) can of pumpkin makes 2 rolls]
3 eggs
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3/4 c. flour

CREAM FILLING:

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

Mix all cake ingredients together. Line a cookie sheet with wax paper and pour mixture on paper and spread out. Bake at 375 degrees for 15- 18 minutes. Remove. Cool for 5 minutes. Sprinkle a dish towel with powdered sugar and roll cake in it (jelly roll style). Let cool for 1/2 hour.

Mix cream filling ingredients together until creamy. Unroll cake and towel; spread cream filling on evenly, then roll up cake with cream. Wrap in foil loosely and refrigerate overnight.