2 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
Pumpkin Roll Filling
1 (8 oz.) cream cheese
2 tbsp. butter
1 tsp. vanilla
1 c. powdered sugar

Heat oven to 325 degrees. Beat eggs until fluffy. Add sugar, beat, add pumpkin and beat again. Add flour, soda, and cinnamon; beat until smooth. Grease and flour a jelly roll pan. Pour mixture into pan. Bake 15-20 minutes. Sprinkle a clean dish towel with powdered sugar. After mixture is baked, turn upside down on towel and roll up immediately; set aside.

Soften cream cheese and butter; beat together. Add vanilla and sugar; beat until smooth. Unroll pumpkin roll. Spread filling. Roll it back up and wrap in foil. Put in freezer or refrigerator to cool. Slice and serve.