Pumpkin Roll

3 eggs
1 c. sugar
3/4 c. flour
3/4 c. pumpkin
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon (or I prefer pumpkin pie spice)

Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the waxed paper. Pour batter and sprinkle 1/3 c. chopped nuts (or I use cinnamon chips) on batter if desired.

Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold end of towel over cake and roll up from the short end using the towel as filling. Refrigerate for 1 hour or more.

Filling:
8 oz. cream cheese
3-4 T. butter
1 c. powdered sugar
1/3 c. cream or half/half
1/2 t. vanilla

Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.