Celestes Pumpkin Roll Cake with Cream Cheese Filling

1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
pinch of salt
3 eggs, (whisked together)
2/3 cup canned pumpkin

FILLING:
1 8 ounce package cream cheese - room temperature
1 cup powdered sugar
2 tablespoons butter - room temperature
1 teaspoon vanilla extract.

Preheat the oven to 375. Butter a jelly roll pan or cookie sheet w/sides. Line pan w/waxed paper, butter paper. Mix first 5 ingredients in a large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake for about 15 min. (until it's lightly golden and pulls up nicely from the corner).

Lay a CLEAN kitchen towel on a work surface. Dust it with 2 tablespoons powdered sugar. Cut around pan sides to loosen the cake then turn it out onto the sugared towel, waxed paper side up. Fold 1 side of the towel over 1 side of the cake (like your making a cake and towel sandwich) and roll up jelly roll style. COOL cake. (I usualy let it cool about 2 hours)

Combine all your Filling ingredients into a bowl. Beat to blend.

Unroll your cake, leave it on the towel. Peel off the wax paper. Spread cream cheese filling evely over the cake. Using the towel, (like sushi on a bamboo mat), roll up cake an place seam side down. Trim the ends of the cake. Dust it with powdered sugar - cover and refrigerate