CAKE:

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

Beat eggs well, blend in pumpkin. Sift dry ingredients together and blend in the egg mixture. Pour batter in a greased 9 x 15 inch cookie sheet with sides or jelly roll pan. Bake at 350 degrees for 20 minutes. Roll in towel to cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1/4 c. butter
3/4 c. powdered sugar
1 tsp. vanilla

Beat cream cheese, butter, powdered sugar and vanilla together and spread on cooled cake. Reroll cake and store covered in the refrigerator. Cut in slices to serve.