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 cakeingredients. Grease a 10"x15" jelly roll pan. Line pan with waxedpaper, then grease and lightly flour the waxed paper. Pour batterinto the pan and spread evenly. Bake at 350F for 15 minutes. Thecake will cook fast so watch carefully to avoid burning the edges. 

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

Meanwhile, prepare filling by beating together all ingredients untilsmooth and creamy. Unroll cooled cake and spread with the fillingmixture. Roll up cake with filling on the inside. Wrap in waxed paperand then foil. Refrigerate or freeze. To serve, slice cake about1/3 inch thick and sprinkle with powdered sugar. The cake cuts bestwhen still slightly frozen.