Ingredients:

* 4 Eggs
* ½ tsp Salt
* 1 cup Flour
* 1½ cup Sugar
* 1 cup Pumpkin puree
* 1 ½ tsp Baking powder

Filling
* 2 tbsp Butter
* 1 tsp Vanilla Essence
* 1 cup powdered Sugar
* 240 gm Cream cheese

Method:

1. Beat eggs, sugar, pumpkin puree for about three minutes.
2. Now add flour, baking powder, and salt. Mix well.
3. Spread in a jelly roll pan or cookie sheet with sides greased and pan lined with wax paper.
4. Bake at 375° F for 13-15 minutes.
5. Sprinkle dampened tea towel with powdered sugar, put cake on top of sugar and peel off wax paper and roll up. Let cool in refrigerator.
6. Beat all the filling ingredients together and mix well.
7. Unroll cooled cake. Spread with filling. Roll back up and refrigerate

Tip: Cover rising dough with waxed paper coated with a vegetable spray to prevent sticking. Allow kneaded dough to rest, covered with a cloth or bowl, for ten to fifteen minutes before shaping or rolling.