3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger

CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese
4 tsp. butter
1/2 tsp. vanilla
1 c. powdered sugar

Place eggs in a bowl. Beat on high for 1 minute. Gradually add sugar. Beat for 4 minutes. Reduce speed to low and add pumpkin until blended. Scrape bowl. Add remaining ingredients.

Line a 9 x 13 inch jelly roll pan with waxed paper and grease well. Pour mixture into the pan and bake at 375 degrees for 12-13 minutes. Remove from oven immediately and turn onto a towel sprinkled with powdered sugar. Remove waxed paper from cake; roll cake and towel together and place on rack to cool completely. When cool, unroll cake and spread with Cream Cheese Filling. Reroll and sprinkle tops with powdered sugar. Chill overnight. Then slice.

CREAM CHEESE FILLING:

Combine all ingredients in a bowl. Beat on medium speed for about 2 minutes or until thoroughly combined. Chopped nuts can be added. Yield: 9 - 1 inch slices.