3 eggs
1 C sugar
2/3 C canned pumpkin
3/4 C flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 C powdered sugar
3/4 teaspoon vanilla
2 Tablespoons butter, softened
8 ounces cream cheese

3 eggs 1 C sugar 2/3 C canned pumpkin 3/4 C flour 1/2 teaspoon cinnamon 1 teaspoon baking soda 1 C powdered sugar 3/4 teaspoon vanilla 2 Tablespoons butter, softened 8 ounces cream cheese

Grease 15 x 10 x 1 baking pan, line with parchment paper. Grease and flour the paper. Beat eggs on high for 5 minutes. Gradually add sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Bake at 375 for 15 minutes. Immediately turn out onto a line towel dusted with powdered sugar. Peel off paper and roll cake up on the towel. Cool. To make filling: Mix together powdered sugar, vanilla, butter and cream cheese together. Unroll cake, spread filling over cake to within 1 inch of edges. Roll up again (without towel). Lay out plastic wrap and dust with powdered sugar and place roll on the plastic wrap and roll around the pumpkin roll. Chill in refrigerator until ready to serve.