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

Beat sugar and eggs well, add pumpkin and beat. Add dry ingredients and beat.

Line jelly roll pan with waxed paper. Grease paper well. Pour in batter. Spread around. Bake at 375 degrees for 12 to 15 minutes.

Sprinkle tea towel with powdered sugar. Invert pan on tea towel. Take off waxed paper, roll with towel as jelly roll the long way. Refrigerate for 1 hour.

FILLING:

8 oz. cream cheese
1 c. confectioners' sugar
1 tsp. vanilla
2 tbsp. butter

Beat well. Unroll roll. Put filling on, reroll without towel. Wrap in foil. Keep in refrigerator freezes well. Can be made up ahead of time. One 16 oz. can makes 3 rolls.