Pumpkin Roll

This may sound hard to make but its actually very easy and everyone that sees and tastes it think you have been in the kitchen all day.

2 eggs 2 tsp. cinnamon
1 c. pumpkin 1tsp. ginger
1 c. sugar 1/2 tsp. nutmeg
3/4 cup self-rising flour 1 c. chopped nuts

FILLING
8oz. pkg. cream cheese 4 TBS. margarine
1 c. powdered sugar 1/2 tsp. vanilla


Beat eggs at high speed. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line jelly roll with waxed paper (or use cookie sheet that has a small lip around the edges). Grease and flour paper. Spread batter in pan. Bake at 350 until done.
Sift powdered sugar over a tea towel. Invert baked cake onto towel immediately and roll up. Cool. Unroll and spread filling and top filling with nuts and roll back up. Keep wrapped in plastic wrap and refrigerate. Just slice and eat whenever ... keeps for days.