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. ginger

CREAM CHEESE FILLING:

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

Mix all ingredients together.

Place eggs in bowl and beat at high speed for 1 minute. Gradually add sugar and beat for 4 minutes. Reduce speed and add pumpkin.

Combine flour, baking powder, cinnamon, nutmeg and ginger. Gradually add to egg mixture and beat for 1 minute.

Line 9 x 13 x 3/4 inch jelly roll pan with waxed paper and grease. Pour mixture into pan and bake at 375 degrees for 12-13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; cool completely.

When cool, unroll cake and spread with cream cheese filling. Reroll and sprinkle with powdered sugar.