Pumpkin Rolls with Cream Cheese

Here is a recipe for a YUMMY dessert.
1/4 C powder sugar
2/3 C all purpose flour
1 tsp baking powder
1tsp tsp baking soda
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3 Large eggs
1 C sugar
2/3 C pumpkin puree
1 C chopped walnut
1 pkg (8oz) cream cheese
1 C powder sugar
2 Tbsp butter or margarine
1tsp vanilla
Extra powder sugar

For Cake
Preheat oven to 375 F. Grease 15X10 jelly roll pan. Line with wax paper or parchment paper. Then grease and flour lined pan. Sprinkle a thin cotton kitchen towel with about 1/2 C powder sugar
Then combine flour,baking powder,baking soda,cinnamon,cloves, salt, in a small bowl. Beat eggs and granulated sugar in a large bowl until it thicken and is lemon colored (about 5 minutes) Beat in pumpkin. Stir in flour mixture and spread evenly prepared pan. Bake 13 to 15 minute or until top of cake springs back when touched. (if using dark colored pands begin checking doneness at 11mintues) Immediately loosen and turn cake onto prepared towel. Carefully peel of paper. Starting with the long end roll up cake and towel together. Cool on rack.

For Filling
Beat cream cheese, butter, 1 C powder sugar and vanilla until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re roll cake and wrap with plastic wrap. Refrigerate for at least 1 hour. Sprinkle extra powdered sugar before serving.
Make sure you have enough powdered sugar on the towel so the cake doesn't stick to the towel.
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