1. Preheat oven to 350 degrees.
   
   
2. Line a 10 x 15 cookie sheet with foil and spray with Baker’s Joy or other cooking oil spray.
   
   
3. Mix 3 eggs, canned pumpkin, ¾ cup all-purpose flour, ¾ cup sugar, 2 tablespoons Duplin Pum'kin or Naughty & Nice wine, 1 teaspoon baking soda and ½ teaspoon cinnamon in a bowl to make pumpkin batter.
   
   
4. Pour pumpkin batter into prepared cookie sheet and bake 15 minutes at 350 degrees.
   
   
5. Mix remaining ingredients to make the cream cheese filling. 
   
   
6. Remove cake from oven and let cool. When cake has cooled, spread with filling. Roll up jelly-roll style. Wrap tightly with plastic wrap and refrigerate. Makes 8 servings.

*  This dessert freezes well for future use.