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Pumpkin Roll

List of Ingredients




3 eggs
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
Filling, recipe follows
Mint leaves, optional, for garnish.
Orange slices, optional, for garnish.

Filling:

Beat together 1 pkg. (8 oz.) soft cream cheese
4 Tbsp. butter or margarine.
Stir in 1 cup powdered sugar and 1 tsp. vanilla extract, blending until smooth.


Recipe



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-by-15-inch jelly-roll pan. Bake at 375 F for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10-inch side, roll cake up in towel. Set aside. Meanwhile, prepare filling. 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. Garnish with mint leaves and/or orange slices, if desired.