3 eggs
1 Cup Sugar
2/3 cups canned solid pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
¾ cup flour
FILLING
8 oz. cream cheese
1 cup confectioners’ sugar
½ teaspoon vanilla
Beat together eggs, sugar, pumpkin, baking soda, cinnamon and flour. Grease (very well) jellyroll pan. Spread mixture and bake on 375 for 15 minutes. Turn over onto wax paper and roll into jellyroll. Let stand for 45 minutes. Unroll jellyroll, remove waxed paper. Spread filling mixture onto pumpkin roll. Roll back up. Refrigerate. Slice into ¼ inch pieces.