1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ tsp. ground ginger
Pinch of salt
3 large eggs, lightly beaten
2/3 cup canned pumpkin
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons (1/4 stick) butter, room temperature
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts (optional)
Preheat oven to 375°F. Butter 15” x 10” x 1” jelly roll pan. Line pan with waxed paper, and butter paper. Combine first 6 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, about 15 minutes.
Lay kitchen towel on work surface, and dust with powdered sugar. Cut around pan sides to loosen cake. Invert cake onto sugared towel, wax paper side up. Slightly fold towel edge over narrow end of cake, and roll up. Let cake cool rolled inside towel.
Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl, and beat until smooth. Mix in walnuts if desired.
Gently unroll cake, leaving it on towel. Peel off paper. Spread cream cheese filling evenly over cake. Roll up, away from towel, and place seam side down on platter. Trim ends of cake if desired. Dust cake with powdered sugar and chill at least 2 hours. Cut cake into 1-inch thick slices and serve.