NOTE: I use my Kitchen Aide mixer for this recipe, but you can adapt the recipe for your
own mixer easily.
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
Place eggs in bowl. Attach bowl and flat beater. Turn to speed 6 and beat 1 minute. Continuing on speed 6 gradually sprinkle in sugar and beat for 4 minutes. Reduce to stir speed and add pumpkin. Stop and scrape bowl.
Combine flour, baking powder, cinnamon, nutmeg, and ground ginger. Turn to stir speed and gradually add flour mixture to egg mixture, about 1 minute.
Line 9x13x3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375*F for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; cool completely.
When cool, unroll cake and spread with CREAM CHEESE FILLING. Reroll and sprinkle with powdered sugar. Slice into 9 sections.
YIELD: Nine 1-inch servings.
Cream Cheese Filling:
1 pkg. (8oz.) cream cheese, softened
4 tsp. butter or margarine
1/2 tsp. vanilla
1 cup powdered sugar
Place all ingredients in bowl. Attach bowl and flat beater. Turn to speed 4 and beat until thoroughly combined, about 2 minutes.
