Pumpkin Cake Roll

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Ingredients

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Pumpkin Cake Roll: 1. Preheat oven to 375F (190C). Grease a 9x13 jelly roll pan. Line with parchment paper. Grease and flour paper. Generously sprinkle a thin cotton kitchen towel with powdered sugar.Make sure you sprinkle "generously", otherwise your cake will stick to the towel.

2. In a bowl combine flour, salt, baking soda, baking poweder, cinnamon and pumpkin pie spice. Set a side.

3. In another bowl, using a mixer beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture, do not over beat.

4. Spread evenly into prepared pan. Bake for 13-15 minutes, until top of cake springs back when touched. Immediate;y loosen cake and turn onto prepared towel. Peel off paper. Starting with the narrow end, roll up cake and towel together. Let it cool on wire rack.

Cream Cheese Filling: 1. Beat cream cheese, butter, powdered sugar and vanilla in a small mixer bowl until smooth.

2. Carefully unroll the cake, remove towel and spread cream cheese filling. Roll cake again. Wrap in plastic wrap and refrigerate for at least 1 hour. Slice and serve.