Penny's Pumpkin Rolls
From Penny

Serving Size  : 10   Preparation Time :0:30

   3  large eggs
   1  cup granulated sugar
   3/4  cup flour
   1 teaspoon baking soda
   2/3  cup pumpkin -- solid packed

                        Filling
  1  tablespoon  butter -- softened
  8  ounces package cream cheese -- softened
  1/4  teaspoon  vanilla extract
   1 cup powdered sugar

Grease and flour 15 X 10 X 1 jelly roll pan. 

Mix top ingredients together and pour into pan.  Bake at 375 degrees for 15 minutes.  Dust top of "cake"
with extra powdered sugar and cover with a dish  towel. 

Lay a second jelly roll pan (a little bit larger size helps) bottom side down directly on top of towel.  Invert both jelly roll pans and remove the top one the cake was originally baked in.  Roll up cake and towel together.   Cool for at least 25 minutes. 

Prepare filling according to directions.  Unroll cake and spread with filling mixture.  Re-roll and cover with Saran wrap and refrigerate for at least 2 hours before serving.  Slice into 3/4 to 1 inch sections with sharp knife.  (One can of pumpkin is enough to make two pumpkin rolls.  You need twice enough of other ingredients to make two
pumpkin rolls).