The Roll:

3/4 c. self-rising flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

The Filling:

1 c. powdered sugar
1 large cream cheese
4 tbsp. butter
1/2 tsp. vanilla

The Roll: Fold all ingredients together into egg mixture. Spread into well-greased and floured 15 x 10 x 1-inch pan (cookie sheet).

Bake in 375°F oven for 15 minutes. Turn cake out on a towel sprinkled (heavily) with powdered sugar. Roll cake and towel up together and allow to cool completely while rolled.

Filling: Combine powdered sugar, cream cheese, butter and vanilla. Beat until creamy.

Roll with filling. Carefully unroll cake and spread filling over entire inside of pumpkin cake roll. Carefully re-roll cake and filling. Refrigerate and slice.