Using the bowl of an electric mixer, beat the eggs until it starts to foam. Then one at a time, gradually add the baking soda, salt, flour, pumpkin puree, nutmeg, and sugar. Mix well until the batter becomes thick.
Pour into a lined cookie sheet, spreading the batter evenly, and bake for 15 minutes.
Remove from the oven. Immediately remove the cake from the cookie sheet and place on a cleaned towel.
Roll the towel and the cake together starting with the shorter end. Place on a cooling rack and allow to sit for 30 minutes.
While the cake is cooling make the filling. Use the Individual Cheesecake Bites filling recipe to make the filling. Increase the measurements as needed to cover the cake.
Unroll the cake after 30 minutes. Spread the filling over the cake. Then tightly roll the cake again using a plastic wrap. Place in the refrigerator for several hours (overnight is best) to allow the cake to set.
Remove the cake from the refrigerator, unwrap, then cut to your desired size. Enjoy!
When rolling the cake with the towel, it is best to lightly coat the towel with flour to avoid sticking.
When rolling the cake with the plastic wrap, be careful so that the cake does not break.