Pumpkin Roll with Cream Cheese Icing

3 eggs
1 c. sugar
2/3 c. pureed pumpkin
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1/2 t. salt

1. Preheat oven to 375. Line the cookie sheet with parchment paper. Spray the paper and the sides of the pan with cooking spray. (I just lined the pan with wax paper and didn't spray it)

2. Combine all the ingredients and mix well until smooth, about 2 minutes.

3. Spread the batter on the cookie sheet and smooth with the spatula. Bake for 12 to 15 minutes (mine was done in 10 min), until the top appears set and teh cake pulls away from the sides of the pan. Remove pan from oven and let the cake sit for 3 minutes. Turn the cake our onto a kitchen towel that has been sprinkled with powdered sugar (be generous with the sugar, this keeps the cake from sticking to the towel). Starting at the narrow end, roll up the cake in the towel and let it cool completely, seam side down, for 1 hour.

4. Meanwhile, prepare the cream cheese icing.

8 oz. cream cheese, softened
1 stick butter, softened
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter, and then add the rest of the ingredients. Beat until smooth.

5. Carefully unroll the cake and spread with icing (I used all the frosting). Reroll the cake (without the towel) and place seam side down on waxed paper. Wrap tightly and keep in the refrigerator.