Libby's Pumpkin Roll

To begin making the pumpkin roll, I heated the over to 375 degrees. Then, my partner greased a 10x15x1 inch jelly-roll pan and lined it with waxed paper. She greased and floured the paper and set it aside. Then, she arranged a clean thin, cotton kitchen towel on the counter and sprinkled it with powdered sugar. I combined 3/4 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of pumpkin spice, and 1/4 reaspoon of salt in a small bowl. My partner combined 3 large eggs and 1 cup of sugar in a large bowl and beat it until it was thickened. She added 2/3 cup of canned pumpkin and beat it again until it was mixed well. I stirred in the flour mixture and spread the batter evenly into the prepared pan. We baked this for 14 minutes until the center sprang back when lightly touched. My partner immediately loosened the cake from the edges of the pan and inverted it onto the prepared towel. I removed the pan and carefully peeled off the paper. My partner rolled up the cake in the towel while it was still hot, starting with the 10 inch side. We let it cool completely on a wired rack. The next day, my partner beat cream cheese, 1 cup of powdered sugar, butter, and vanilla in a small bowl until it was smooth. I carefully unrolled the cake and removed the towel. My partner spread the cream cheese mixture over the cake. We rerolled the cake and wrapped it in plastic food wrap. My partner put it in the fridge and let it refrigerate for at least one hour. I sprinkled it with powdered sugar and then it was ready to serve. It tasted like pumpkin but the filling had a pretty strong, sweet taste. The powdered sugar on top made it look a bit less boring. The filling was smooth and the roll part was soft.