Pre-heat Oven to 375.

Grease a 15X10X1 pan and dust with flour.

Beat regular sugar with eggs until fluffy.

Beat in pumpkin.

In a separate large bowl sift together all dry ingredients.

Add flour/spice mixture to pumpkin batter.

Pour evenly into pan and bake for 15 minutes or until the center springs back.

Loosen edges and invert the pumpkin bread on to a damp cloth dusted with powder sugar. Roll the cake up into the towel and allow it to completely cool.

For the cream cheese filling: Beat together 1 cup of powdered sugar and softened cream cheese with 6 tablespoons of Butter and 1 teaspoon of vanilla extract until smooth.

Unroll cool cake, spread on the cream cheese filling, reroll and enjoy!