Pumpkin Cream Cheese Roll

2/3 cup canned pumpkin
1 cup sugar
3 eggs
1/2 tsp salt
1/2 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1 tsp baking powder
3/4 cup flour

Blend all ingredients together in medium-sized bowl. Spread well onto greased or parchment-lined jelly roll pan (10x15). Bake at 375 for 12-15 minutes. Place on towel and cool for 15 min. Roll up in towel to prevent sticking and cool completely. Mix fillling while waiting:

filling:
8 oz softened cream cheese
1/4 cup butter
1 cup powdered sugar
1 tsp vanilla

Beat filling on high until smooth. Unroll pumpkin roll and place on plastic wrap. Spread filling evenly onto roll leaving 1 1/2" border from edges. Roll up and cover well with plastic wrap. Chill for at least 2 hours in fridge before slicing. Also stores well in freezer.