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

Mix all of the ingredients together. Grease 10 x 14-inch cookie sheet; line with wax paper so paper extends 1-inch over ends. Pour mixture on top of wax paper.

Bake approximately 15 minutes. Check frequently. Cover a tea towel/dish towel with confectioners sugar. Flip cake roll out on top of towel. Peel wax paper off. Roll long ways up in towel and refrigerate for 30 minutes or until cool. Then unroll, cover with spread, reroll, cover with plastic wrap and refrigerate until ready to serve.

Filling/Spread Mix:

1 (8 oz.) cream cheese
4 tbsp. butter
1 tsp. vanilla
1 c. confectioners sugar

Mix this together.