1 (8 oz.) container soft-style cream cheese
1/3 c. sugar
4 eggs
1 tbsp. milk
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 c. sugar
2/3 c. canned pumpkin
Powdered sugar
Cream Cheese Icing

Grease a 15 x 10 x 1 inch jelly roll pan. Line with waxed paper; grease paper. Set pan aside. Set 2 tablespoons of the cream cheese aside. In a bowl beat the remaining cream cheese and 1/3 cup sugar with an electric mixer on low speed until smooth. Beat in 1 egg and milk; spread in the prepared pan.

In a bowl combine flour, baking powder, cinnamon and 1/4 teaspoon salt; set aside. In a medium bowl beat remaining 3 eggs on high speed for 5 minutes. Gradually add 1 cup sugar, beating about 3 minutes or until sugar is almost dissolved. Stir in pumpkin. Fold in flour mixture. Carefully spread batter over cheese mixture. Bake in a 375 degree oven for about 15 minutes or until top springs back. Immediately loosen cake from pan; invert cake onto a towel sprinkled with powdered sugar. Peel off paper. Roll up cake without towel from a short side. Cool on a rack. Frost with icing. Store in refrigerator. Makes 10 servings.

CREAM CHEESE ICING:

In a bowl combine: 2 tsp. milk 1/4 tsp. vanilla

Slowly beat in 1 cup sifted powdered sugar until smooth. If necessary, beat in 1/2 to 1 teaspoon milk to make icing of drizzling consistency. Makes about 1/2 cup.