3 eggs
1 c. sugar
2/3 c. canned pumpkin
3/4 c. all purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling
Mint leaves, for garnish; optional
Orange slices, for garnish; optional

FILLING:

Beat together 1 (8 ounce) package soft cream cheese and 4 tablespoons butter. Stir in 1 cup powdered sugar and 1 teaspoon vanilla extract, blending until smooth.

In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until smooth.

In a separate bowl, combine flour, baking powder, spices, and salt. Add to egg mixture, mixing well.

Spread batter into a greased and waxed paper lined 10 x 15 inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove from pan.

Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside. Meanwhile, prepare filling.

Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake, seam side down and chill for at least 2 hours.

When serving, cut cake in even slices. Garnish with mint leaves and/or orange slices, if desired.