Batter:

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

Mix all these ingredients together with a wire beater. Grease a large baking sheet (a cookie sheet with sides). Line the greased sheet with foil and grease foil. Pour batter in pan and bake at 350 for 15-20 minutes. Top will be dry. Sprinkle a towel (not terry) with powdered sugar and flip the cooked cake out on the towel. Peel off foil. Then roll cake and towel together while hot. Cool cake 1 1/2 to 2 hours.

Filling:

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

After cake cools, unroll the cake and spread the filling on the cake. Add 1 up of chopped nuts if you wish. Re-roll the cake and put in foil. Refrigerate.

One can of pumpkin makes 2 rolls.