I've been asked to post this recipe on here..i hope this is a good spot. PUMPKIN (CREAM CHEESE) ROLL Cake: 3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 t baking soda 1 t cinnamon 1/2 t nutmeg 3/4 cup flour Filling: one 8-ounce package cream cheese 4 T Butter, softened 1 cup powdered sugar 1 t vanilla also needed: wax paper and aluminum foil clean linen towel (not terry cloth) powdered sugar and sieve ~~~~~~~~~~~~~~ In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10X15inch jelly roll pan (I just use a cookie sheet that has sides). Line the pan with wax paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350, for 15 min. Cake cooks fast, so watch carefully to avoid burning the edges. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. (watch the powdered sugar makes a mess.) Remove wax paper. Trim off any burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. (careful not to crack the cake.) Let cake cool completely, about 30 min. Meanwhile, prepare the filling by beating together all ingredients until smooth and creamy. Carefully unroll cake and spread with filling mixture. Roll up cake with filling inside. Wrap with wax paper then foil. refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with more powdered sugar. Note: Cuts best when still slightly frozen.