CAKE:

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

Mix all of the above with electric mixer. Line large jelly roll pan with waxed paper allowing about 2 or 3 inches to overhang on the ends. Pour batter onto wax paper and spread evenly. Bake at 375 degrees for 15 minutes in middle of oven. Watch closely as sides will tend to cook faster if spread unevenly. Spread large towel on counter. Pick up the cake by using the wax paper ends and place on towel top side down. Allow to slightly cool and peel off wax paper.

ICING:

2 tbsp. butter
8 oz. cream cheese
1 c. powdered sugar
3/4 tsp. vanilla

Allow butter and cream cheese to soften to room temperature. Mix all ingredients well. Spread on cake when cake is completely cooled.

Roll cake. You will be able to roll it about 2 1/2 to 3 1/2 turns. The sides will probably crack but will not break. Place roll on foil lined with plastic wrap and wrap tightly. Place in freezer.

One can of pumpkin will make 3 rolls, so I usually make 3 at a time. They freeze well and will keep in the freezer for up to 6 months or more. Slice while frozen (it's easier).