• Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl beat 3 large eggs, 1 cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅔ cup pumpkin puree.
• In a separate mixing bowl, mix together ¾ cup all-purpose flour and 1 teaspoon baking soda. Add slowly to the egg mixture and combine until smooth.
• Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
• Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow it to cool completely on a wire rack.

To make the cream cheese filling

• Beat together 1 (8-ounce) package cream cheese, softened, 3 tablespoons softened butter, and 1 cup powdered sugar until smooth.
• Unroll the cooled cake and spread on top leaving 1/4 inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. Chill for an hour before cutting and then cut into 1 inch pieces and serve.
• Dust with powdered sugar before serving.