3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon

Beat eggs on high speed for 3 minutes. Add sugar and beat for 2 minutes. Fold in pumpkin. Sift together flour, baking powder, ginger and cinnamon. Fold into egg and pumpkin mixture.

Pour onto a well greased and floured cookie sheet. Bake at 375 degrees for 15 minutes or until cake is golden brown. Flip out of cookie sheet onto a tea towel covered with powdered sugar. Put more powdered sugar on top of cake and roll in jelly roll fashion.

PUMPKIN CREAM ROLL FILLING:

1 (8 oz.) pkg. cream cheese
4 tbsp. butter
1 c. powdered sugar
1 tsp. vanilla
Dash of salt

Have cream cheese and butter at room temperature. Mix all filling ingredients together and beat until soft and fluffy. Unroll COOLED cake. Spread filling evenly on top and reroll. Slice in 1 inch slices and serve.