• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 cup flour

Ingredients 

FILLING:

• 8 oz cream cheese softened
• 2 Tbs butter softened
• 2 1/2 cup powdered sugar
• 1/2 tsp vanilla

TOPPING:

• 2 Tbs brown sugar
• 2 Tbs granulated sugar
• 1/2 Tbs cinnamon
• 2 Tbs melted butter

Instructions 

• Preheat oven to 375.
• Line a jelly roll pan (15″x10″) with parchment paper.
• In bowl mix together your eggs, sugar, pumpkin, baking soda, cinnamon and flour.
• Spread onto pan and bake for about 10-15 minutes.
• Remove from oven.
• Sprinkle a tea towel with powdered sugar and turn cake out onto towel and remove parchment paper.
• Slowly roll cake up starting with the shorter end.
• Leave rolled until cool.
• Meanwhile make your filling by combining all your filling ingredients in medium bowl and beating until smooth.
• Once your cake is cool, unroll and spread filling and roll cake back up.
• Mix together your brown sugar, granulated sugar and cinnamon in bowl.
• Brush your cake roll with melted butter and then sprinkle with your cinnamon sugar mixture.
• Refrigerate.