Tukyan Pumpkin Roll

CAKE:

• 3/4 CUP ALL PURPOSE FLOUR
• 1/2 TSP BAKING POWDER
• 1/2 TSP BAKING SODA
• 1/2 TSP GROUND CINNAMON
• 1/2 TSP GROUND CLOVES
• 1/4 TSP SALT
• 3 EGGS
• 1 CUP SUGAR
• 2/3 CUP 100% PURE PUMPKIN

HEAT OVEN TO 375*.
GREASE 15*10" JELLY ROLL PAN.
LINE WITH WAX PAPER.
GREASE & FLOUR PAPER.
SPRINKLE A THIN COTTON KITCHEN TOWEL WITH POWDERED SUGAR.
COMBINE FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, CLOVES & SALT IN A SMALL BOWL.
BEAT EGGS AND SUGAR IN LARGE MIXER BOWL UNTIL THICK.  BEAT IN PUMPKIN.
STIR IN FLOUR MIXTURE.
SPREAD EVENLY INTO PREPPED PAN
BAKE 13-15 MIN UNTIL TOP OF CAKE SPRINGS BACK WHEN TOUCHED.
IMMEDIATELY LOOSEN AND TURN CAKE INTO PREPPED TOWEL.
CAREFULLY PEEL OFF PAPER.
ROLL UP CAKE AND TOWEL TOGETHER, STARTING WITH NARROW END.
COOL ON WIRE RACK.


FILLING:

• 1- 8 OZ PKG CREAM CHEESE, SOFTENED
• 1 CUP SIFTED POWDERED SUGAR
• 6 TBSP SOFTENED BUTTER OR MARGARINE
• 1 TSP VANILLA EXTRACT
• POWDERED SUGAR

BEAT CREAM CHEESE, POWDERED SUGAR, BUTTER AND VANILLA UNTIL SMOOTH.
CAREFULLY  UNROLL CAKE; REMOVE TOWEL.
SPREAD CREAM CHEESE MIXTURE OVER CAKE.
REROLL CAKE.
WRAP IN PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 1 HOUR.
SPRINKLE WITH POWDERED SUGAR BEFORE SERVING.