Pumpkin Roll

Okay, I admit that I haven't made this in years - I now opt for the much easier Pumpkin Muffins topped with cream cheese frosting when I'm craving this flavor - but if you've got the time and patience, this pumpkin roll is pretty and delicious!

3 eggs
1 c. sugar
2/3 c. canned pumpkin
¾ c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
        In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. Add remaining ingredients to egg mixture, mixing well. Spread batter in a greased and wax-paper lined 10”x15” jelly roll pan. Bake at 375° for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From the 10” side, roll cake up in towel. Set aside. Prepare filling.

Filling:
8 oz. cream cheese, softened
4 Tbsp. butter or margarine
1 c. powdered sugar
1 tsp. vanilla
        Beat together cream cheese and butter. Stir in powdered sugar and vanilla, blending until smooth.
        Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake seam-side down and chill for at least 2 hours. When serving, cut cake in even slices.