Dough:

3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp salt
chopped nuts

Filling:

1 cup powdered sugar
3 tbsp. butter
6 oz. cream cheese
1/2 tsp vanilla

Beat eggs on high speed for 5 minutes. Gradually add 1 cup sugar. Stir in pumpkin. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add this mixture to the egg mixture. Pour on to a greased and floured 12 x 18-inch cookie sheet (jelly roll pan). Top with chopped nuts if desired.

Bake at 375°F for 15 minutes. Loosen edges and carefully turn onto a towel which is coated with powdered sugar. Roll up in the towel until cool. Prepare the filling by creaming the powdered sugar, butter, cream cheese and vanilla. Unroll the cooled dough. Spread with the cream cheese filling. Be sure to spread the filling to the edges. Re-roll, wrap in foil or syran and store in the refrigerator.