3 eggs, 1 cup sugar, 3/4 cup flour, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp salt, 2/3 cup canned pumpkin.

Preheat oven to 350. Line jelly roll pan with wax paper. Spray wax paper with pam.

Beat sugar and eggs until thick, add the rest of ingredients, mix well and pour into lined pan. Bake 12-15 minutes.

Sprinkle large cotton cloth with powdered sugar. Invert pan onto towel and remove wax paper. Fold towel over the edge of cake and gently but tightly roll length wise. Let cool completely(about 1 hour).

Filling: 1 cup powdered sugar, 8 oz softened cream cheese, 3 TBS softened butter, 1/2 tsp vanilla.

Beat until smooth with mixer. Unroll cooled cake, spread filling evenly and re-roll without the cloth. Wrap in aluminum foil and and keep in freezer at least 2 hours or until 10 minutes before serving. (stays firmer in freezer for slicing.

Enjoy, and don't blame me when you gain 3 pants sizes.
I always double the recipe and make 2 at a time, they go fast!