Pumpkin Roll

Cake:
3 beaten eggs
1 can sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup flour
2/3 cup pumpkin (plain)

Filling:
8 oz softened cream cheese
2 Tbsp softened butter
1 tsp vanilla
1 cup powdered sugar

Preheat oven to 350.  Grease (with crisco) a 10x15 inch jelly roll pan.  Line neatly with wax paper.  Mix all cake ingredients (beat together) and spread on wax paper.  Bake for 15 minutes, till cake "bounces up" when you lightly touch it in the middle.  Let cool a bit and turn over onto a paper towel that has been sprinkled with powdered sugar.  Remove the wax paper carefully.  Roll cake a paper towel up tighly and place in fridge.  Beat all filling ingredients.  Unroll the cooled pumpkin cake.  Spread the filling on, then re-roll. Sprinkle with powdered sugar.

(Pumpkin rolls freeze well.)