CHOCOLATE CAKE ROLL

FOR THE CAKE BATTER:
3 eggs beaten
1 cup sugar
3/4 cup flour
2/3 cup pumpkin
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp ground nutmeg
FOR THE FILLING:
6 oz. cream cheese, softened
1 cup powered sugar
1 tsp. vanilla
1/4 cup margarine

Mix all ingredients together well. Spread in a greased 10 1/2 x 15 1/2 jelly roll pan (or I use a pizza pan with the 1/4-inch sides).

Bake at 350 degrees F for 12-15 minutes.

Roll while still hot in a towel sprinkled with powered sugar and crushed nuts (if you want nuts). Let set until cold.

Combine ingredients for the filling. Unroll and fill with filling. Reroll and enjoy!

Can freeze for later.