PUMPKIN SPICE ROLL RECIPE

3 eggs
1 cup of sugar;  2/3 cup of cooked pumpkin;  3/4 cup of self-rising flour
2 teaspoons of cinnamon;  1 teaspoon of ginger;  1/2 teaspoon of nutmeg
Filling: 1 cup of confectioners ' sugar,  2 packages (3 ounces each) cream cheese
4 tablespoons of butter;  1/2 teaspoon of vanilla 
To make cake: beat eggs in a mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin.  Combine flour and spices, fold into the pumpkin mixture.  Spread into a greased and floured 15-inch x 10-inch x 1-inch jelly roll pan. Bake at 375 degrees for 15 minutes. Remove cake from oven, turn out on a clean linen towel liberally dusted with confectioners' sugar. Starting at the narrow end, roll the towel and cake together; let cool. Make filling by combining filling ingredients and mixing until smooth. Unroll cooled cake, spread with filling to within 1 inch of edges. Roll back up, chill. Dust with additional confectioners' sugar before serving.  Yield 10-12 servings.