Beat:

Add: 3/4 c. flour 2/3 c. pumpkin 2 tsp. cinnamon 1 tsp. baking soda

Mix well. Butter and flour jelly roll pan well. Pour mixture onto sheet, spread evenly. Bake at 375 for 12 minutes.

Immediately turn cake out of pan onto a clean dish towel sprinkled with powdered sugar and starting at short end, roll up. Let cool an hour or more. Unroll and fill evenly with cream cheese mixture, reroll without towel, wrap in foil or place in large plastic bag and refrigerate until ready to serve. Slice and serve chilled. Serves 10.

CREAM CHEESE FILLING:

1 c. powdered sugar
1 (8 oz.) cream cheese at room temp.
1/2 stick (1/4 c.) softened butter
1/2 tsp. vanilla