3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
3 eggs
1 c. sugar
2/3 c. pumpkin

Mix flour, cinnamon, baking powder, ginger, nutmeg, and salt; set aside. In mixer bowl, beat eggs at high speed for 5 minutes or until thick, gradually beat in sugar. Using low speed, mix in flour and pumpkin. Line a 10x15 inch greased jelly roll pan with wax paper. Grease paper. Spread batter in pan. Bake at 375 degrees for 15 minutes. Remove paper.

Roll pumpkin cake in a towel sprinkled with 10X sugar. Cool completely, unroll and spread filling. Reroll and wrap.

PUMPKIN ROLL FILLING:

1 c. powdered sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat all ingredients until smooth. Spread in cake roll. Reroll and wrap. These freeze very well. Enjoy!