Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat
the paper with cooking spray; set aside. In a large bowl, beat eggs
for 3 minutes. Gradually add sugar; beat for 2 minutes or until
mixture becomes thick and lemon-colored. Beat in pumpkin and
extract. Combine the flour, cinnamon, baking powder, ginger and
salt; fold into pumpkin mixture. Spread batter evenly into prepared
Bake at 375° for 10-15 minutes or until cake springs back when
lightly touched (do not overbake). Cool for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners'
sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-
roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, beat the cream cheese, butter, vanilla
and remaining confectioners' sugar until fluffy.
Unroll cake; spread filling evenly over cake to within 1/2 in. of
edges. Roll up again. Cover and refrigerate for 1 hour before