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Pumpkin Cream Cheese Roll

    3 eggs
    1 cup sugar
    2/3 cup canned pumpkin
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    3/4 cup flour

Filling:
    1 (8 ounce) package cream cheese, softened
    4 tablespoons butter, softened
    1 cup powdered sugar
    1 teaspoon vanilla

In a large bowl, beat eggs and sugar. Beat in remaining cake
ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed
paper, then grease and lightly flour the waxed paper. Pour batter
into the pan and spread evenly. Bake at 350F for 15 minutes. The
cake will cook fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over a kitchen
towel, using a sieve or sifter. Turn hot cake onto the towel. Remove
waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered
sugar over the hot cake and quickly roll up with towel inside. Let
cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until
smooth and creamy. Unroll cooled cake and spread with the filling
mixture. Roll up cake with filling on the inside. Wrap in waxed paper
and then foil. Refrigerate or freeze. To serve, slice cake about
1/3 inch thick and sprinkle with powdered sugar. The cake cuts best
when still slightly frozen.