Cake Part:

3 eggs
1 c. sugar
2/3 c. cooked pumpkin
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon

Filling:

8 oz. pkg. cream cheese
4 tbsp. butter
1 c. powdered sugar
1 tsp. vanilla

To make the cake part, beat eggs for 5 minutes. Add the sugar, pumpkin and combined dry ingredients and mix well. Pour into greased and floured 10 x 15 jelly roll pan.

Bake at 350°F for 15 minutes or until it is not shiny looking and will not stick to your finger when touched. Loosen sides and cover with waxed paper or tea towel sprinkled with powdered sugar and invert. Roll loosely and allow to cool 1/2 hour.

Meanwhile, mix together the filling ingredients and beat until smooth. Unroll the cake and spread with the filling mixture. Reroll (without waxed paper or towel) and wrap in foil. Chill in refrigerator, then slice to serve. This freezes well for use later.