Pumpkin Roll

Mix and set aside: 3/4 cup sifted flour, 1 Tbsp baking powder, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, 1/2 tsp salt.

Blend: 3 eggs, 1 cup sugar. Beat eggs and sugar until thick and fluffy, about 5 minutes. Add 2/3 cup canned pumpkin solid. Beat into mixture.

Preheat over to 375, grease and line with wax paper 15 x 10 x 1 pan. Combined dry and wet mixtures all at once. Mix. spread into pan. Bake at 375 for 15 minutes. While hot take knife to loosen edges so falls out easy onto damp dish towel and powder sugar. Flip with towel on. Peal off wax paper. Let let it sit to cool. Trim crust off the edges. Roll towel and bread together while hot and let cool.

Filling: 1 cup powder sugar, 1 8 oz cream cheese, 6 T butter, 1 tsp vanilla. beat until smooth. Unroll cake and spread filling. Roll back up with out the towel. Powder sugar the top with sifter and put in fridge. Plastic wrap.