3 eggs
1 c. sugar
3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
2/3 c. canned pumpkin
1 tsp. pumpkin pie spice (opt.)

CAKE MIXTURE: Grease large cookie sheet with a lip and line with waxed paper. Pour cake mixture onto lined cookie sheet and spread evenly. Bake at 350 degrees for 15 minutes. Spread a tea towel and sprinkle 10X sugar on it. Throw hot cake onto tea towel and peel carefully the waxed paper. Roll cake in the tea towel and put in refrigerator for 15 to 30 minutes to cool.

FILLING:

1 c. 10X sugar
1 tbsp. vanilla
2 tbsp. butter
1 (8 oz.) pkg. cream cheese

FILLING: Beat all ingredients together until smooth and creamy. Unroll cooled cake and spread evenly from corner to corned with filling. Re-roll cake onto waxed paper. Tape wax paper closed. Refrigerate.

NOTE: If cake sticks to wax paper, you may have used too much can pumpkin.