Pumpkin Roll

I love making this when ever the caned pumpkin is on sale in October and November. SO GOOD! And very rich. Highly recommend people make it for the Holidays! I give this a 5 out of 5!

CAKE:
Powder sugar
¾ Cup Flour
½ tsp. baking powder
½ tsp. baking soda pumpkin spice
¼ tsp. salt
3 large eggs
1 Cup sugar
2/3 cup pure Pumpkin

FILLING:
1 Pkg. Cream Chees
1 Cup Powder Sugar
6 Tbs Butter
1tsp Vanilla
Powder Sugar

FOR CAKE: Preheat over to 375°. Grease 15x10-inch jelly-roll pan; Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon OR Pumpkin spice, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Roll up cake and towel together. Let cool.

FOR FILLING: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese
mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.