Pumpkin Roll with Cream Cheese Filing

Preheat oven to 350 degrees F. Grease 15- x 10-inch jelly-roll pan or cookie sheet and line with wax paper. Grease and flour paper. Sprinkle additional sheet of wax paper or towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon and salt in small bowl.

Beat eggs and sugar in a medium mixing bowl on medium speed until thick. Beat in pumpkin. Stir in flour mixture.

Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.

Immediately loosen and turn cake onto prepared wax paper. Carefully peel off paper. Roll up cake and wax paper together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake and remove paper. Spread cream cheese mixture over cake. Re-roll cake.

Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.