1 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin, canned
1 (8 oz) package cream cheese, softened
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Grease a 15 x 10-inch jellyroll pan; line with waxed paper. Grease and flour the waxed paper. Sprinkle towel with 1/4 cup powdered sugar. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl. Beat eggs and sugar in a large mixer bowl 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 towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with 1/4 cup powdered sugar before serving, if desired.
