3 eggs
1 c. sugar
2/3 c. canned pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling recipe, follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish

In large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into a greased and waxed paper lined 10x15 inch jelly roll pan.

Bake at 375°F for 15 minutes. Remove from pan.

Cool for 15 minutes. Place cake on clean towel. Cool ten minutes longer.

From 10 inch side, roll cake up in towel. Set aside.

Meanwhile, prepare filling.

Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap.

Place cake, seam side down and chill at least 2 hours.

FILLING:

1 (8 oz.) pkg. cream cheese (room temperature)
2 tbsp. butter
1 c. confectioners sugar
1/2 tsp. vanilla flavoring

Beat together cream cheese, butter and confectioners' sugar. Stir in vanilla extract. Blend until smooth.