1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
8 oz softened cream cheese
4 tbsp butter or margarine
1 cup powdered sugar
1 tsp vanilla extract
In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.
In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan. Bake at 375F for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer.
From 10" side, roll cake up in towel. Set aside.
Meanwhile prepare filling. Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine. Stir in 1 cup powdered sugar and 1 tsp vanilla extract, 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.
Makes 8 to 10 servings.