Pumpkin Roll
Source:  Carolina-country-cooking.com

For The Cake:

3 eggs
1 cup of sugar
2/3 cup of pumpkin
1 teaspoon of vanilla
3/4 cup of flour
1 teaspoon of nutmeg
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/4 teaspoon of ginger
1 cup of pecans, chopped (optional)

For The Filling:

1 cup of powdered sugar
2 - 3 oz. packages of cream cheese
4 tablespoons of butter
1 teaspoon of vanilla

Powdered sugar for dusting

Beat eggs on High 5 minutes.  Gradually add sugar.  Add pumpkin and vanilla.  Mix well.  In a separate bowl, combine dry ingredients.  Fold into pumpkin mixture.  Pour into greased and floured jelly roll pan. 

Bake at 375 degrees for 15 minutes.  Top with pecans before baking if desired.  Sprinkle dish towel with powdered sugar, invert cake immediately onto towel. 

Roll up and cool.  Beat filling ingredients until smooth.  Unroll cake.  Spread filling to 1/4 inch from edges.  Roll filled cake. 
Wrap in wax paper and keep refrigerated.  Sprinkle with powdered
sugar when ready to serve.