Pumpkin Cream Cheese Roll

Mix together
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup fluor
1 tsp soda
1 tsp cinnamon

(1 lb can pumpkin makes 3 rolls by adding a couple tbsp apple sauce to last one.)

Spray 10" x 15"  cookie pan with pan line with waxed paper.  Spray again, Spread mixture, tap it to even it in pan.  Bake 10 minutes or until cake springs back with light touch, 375ºF.

Remove while warm by turning out on towel sprinkled with sugar.  Peel off paper, toll up in towel, cool on wire tack.  When cool unroll, spread with filling of 8 oz. cream cheese soft, 1 cup of sugar, 1/4 cup butter soft and 1 tsp vanilla.  Re-roll wrap in waxed paper sprinkle with powdered sugar and refrigerate.