Pumpkin Roll

Pumpkin Roll
From the kitchen of Niki Philpott

Cake:
Powdered Sugar
3 eggs
1 cup sugar
2/3 canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon ground ginger

Powdered sugar, if desired

Heat oven to 350 degrees. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat onto counter; lightly sprinkle with powdered sugar. Set aside.

Beat eggs in large bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Reduce speed to low; add flour, baking soda, cinnamon, ginger and nutmeg. Beat until well mixed.

Spread batter evenly into prepared pan. Bake for 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.

Combine butter, cream cheese and vanilla in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups powdered sugar and ginger. Beat until well mixed.

Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.
*Cake roll can be made ahead and frozen for up to 1 month.