2 c. white sugar
1⅓ c. pumpkin puree (canned pumpkin)
1½ c. flour
4 tsp. cinnamon
2 tsp. baking powder
2 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
16oz. cream cheese, softened
2 c. icing sugar
½ c. butter, softened
2 T pumpkin puree (canned pumpkin)
2 tsp. vanilla extract
Preheat over to 375º
Grease 10x15 baking sheets (or 9x13 cake pan) and line with parchment/wax paper.
Beat eggs and sugar in large bowl. Stir in 1⅓ c. pumpkin.
In separate bowl, combine flour, cinnamon, baking powder, ginger, nutmeg and salt. Stir into egg mixture and mix until just blended. Pour batter into baking sheets or cake pan.
Bake 15 minutes. Cool in pan 5-8 minutes. Sprinkle top of cake with icing sugar then flip onto clean tea towel or parchment, Roll cake up inside towel/parchment and let cool. Prepare filling.
FILLING: Beat cream cheese, sugar and butter. Add 2 T pumpkin and vanilla and mix.
When cake is cooled, unroll carefully. Sprinkle with icing sugar. Spread filling evenly over cake. Roll cake back up without parchment. Sprinkle top with icing sugar. Place on lined cookie sheet SEAM SIDE DOWN, and chill 2 hours before serving.
Can be topped with a Cream Cheese Frosting or Icing Sugar Glaze