• Preheat the oven to 375° F
• Grease a 10" by 15" inch jelly roll pan and line with parchment paper
• Grease and flour the parchment.
• Sprinkle powdered sugar onto a linen towel (not terry cloth- linen works best)
• Combine all-purpose flour, baking soda, baking powder, cinnamon, ginger, and salt into a small mixing bowl.
• In a large mixing bowl, beat the eggs and then add in the sugar, mixing until they are thick and paste ike.
• Add the pumpkin puree and continue to mix until thoroughly combined.
• Add the dry flour mixture and stir until well mixed.
• Pour the batter into your parchment lined pan and spread evenly.
• **If you wish to add nuts, sprinkle them over the batter.
• Bake for approximately 15 minutes. (The top of the cake should spring back when touched)
• Remove from the oven and turn the cake onto a prepared towel.
• Carefully peel off the parchment paper.
• Slowly roll up the cake, keeping the towel secured in place in the roll.
• Cool on a wire rack away from any heat.

Filling

• In a medium sized mixing bowl, beat the cream cheese, powdered sugar, butter, vanilla, and pumpkin spice until smooth.

Assemble your roll

• Carefully unroll the towel and cake onto a clean surface.
• Spread the cream cheese mixture over the cake evenly.
• Re-roll the cake, using the towel to help keep the cake snugly together.
• Wrap in plastic wrap and place on a plate, and refrigerate for at least 1 1/2 hours before slicing.
• Just before serving, sprinkle some powdered sugar on top of the cake, using a small sieve.
• Slice into desired size portions and serve.