Family Tested & Approved
Put eggs, sugar and pumpkin into the mixing bowl. Beat on high for 5 minutes. Add flour, cinnamon, salt and baking soda.
Line a 15 x 10 inch jelly roll pan with wax paper. Spread the cake batter over the wax paper. Bake for 15 minutes at 350.
Place a piece of wax paper on the counter and sprinkle with powdered sugar. Flip the hot cake onto the wax paper and roll up the cake. Allow to cool.
Make filling by creaming together:
8 ounces of cream cheese, 1 cup of powdered sugar and 1 teaspoon of vanilla.
Unroll the cooled cake and spread in the filling, then roll the cake back up and sprinkle with powered sugar.
Wrap up and refrigerate or freeze!