Pumpkin Log Roll

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup confectioners' sugar for rolling
• 1 cup cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10-inch jelly roll pan.
2. In a medium bowl, beat eggs with electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually beat in sugar until well blended. Beat in pumpkin, cinnamon, ginger, nutmeg and salt. Slowly beat in flour and baking powder just until blended. Spread evenly into prepared pan.
3. Bake for 15 minutes in the preheated oven, or until top of cake springs back when lightly touched. Immediately loosen and turn cake onto a towel sprinkled with confectioners' sugar.
4. Roll up cake in the towel, starting with the narrow end. Cool completely on a wire rack.
5. In a medium bowl, beat cream cheese, butter and vanilla until smooth. Unroll cooled cake and spread cream cheese mixture over cake. Reroll cake without towel and wrap in waxed paper. Refrigerate for at least one hour before serving.

Interesting Facts

• Pumpkin is a great source of fiber, vitamins, and minerals.
• Cinnamon is a powerful antioxidant and has anti-inflammatory properties.
• Ginger has been used for centuries to treat a variety of ailments, including nausea and indigestion.
• Nutmeg has been used as a stimulant and to aid in digestion.