Beat eggs and sugar, and butter(mixer bowl) then add pumpkin.
In a seperate bowl combine flour, etc.
Then slowly mix into pumpkin mixture.
Prepare a pan how you like (I parchment paper a pan, my largest cookie sheetI use butter knifes to hold my paper down)
Spread the batter, evenly. Bake on 375 13-15 minutes. (Of course when I spread the batter I remove the butter knifes)
Gently and carefully slide your paper onto counter top. (Or you can carefully, quickly, flip your cake onto a powdered sugared towel)
Then take the smaller edge, and begin to roll (while hot, to train the piece to rollimmediately!! It will be hot!!!!)
Allow to cool, while it is cooling you may mix your softened cream cheese, and vanilla and butter, then powdered sugar, and spice if you please.
Unroll your COOLED pumpkin roll, then spread around the icing, leaving about a quarter inch space around all edges.
Then re-roll, this time removing the parchment as you go.
Chill at least 1hr before cutting and serving.
