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

Filling:

8 oz. cream cheese (can substitute lite cream cheese)
1 tbsp. butter
1 c. powdered sugar
1 tsp. vanilla

Mix 1st set of ingredients well. Spread evenly onto 11 x 15 cookie sheet (with sides) that has been lined with wax paper.

Bake 15 minutes at 350°F. Remove from oven and flip onto tea towel. Carefully remove wax paper and sprinkle sugar on rough side. Roll into tea towel and let stand at room temperature 30 to 40 minutes. Beat filling ingredients until fluffy. Unroll tea towel and spread filling onto rough side. Re-roll and wrap in Saran Wrap. Chill in freezer 3 to 4 hours. Let stand at room temperature 20 to 30 minutes before serving.