Decided to use my Grandma's old Hamilton Beach stand mixer.
I mixed the dry ingredients in the mixer first to combine.
I lightly beat the eggs before adding them.
Butter the pan and put wax paper in the bottom and up the sides too. One sheet long enough should be enough.
Powdered sugar on a white cotton tea towel. 
Just out of the oven. I let it cool for about 5 minutes before turning it out.
Turned out onto the powdered sugar.
With the wax paper all peeled off.
Roll it up in the towel very, very gently. This is done while it is still pretty warm.
All rolled up and cozy! Let it cool completely like this.
When the cake is cool, make the filling.
Unroll the cake and spread the filling over it. Then roll it back up very carefully (without the towel!).
This is what it looks like all done. I think I needed to use a little more powdered sugar on the towel, because it stuck a little when I rolled it back up, so make sure you use enough powdered sugar! Then wrap it in plastic wrap and store it in the fridge until ready to use. Yummy! Tastes really good!Pumpkin Cream Cheese Rollup:
Cake:
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 C. sugar
2/3 C. pumpkin
Filling:
1 C. powdered sugar
1 (8 oz.) pkg. cream cheese (softened)
6 T. margarine (I used stick butter)
1 tsp. vanilla
Preheat oven to 350 degrees. Grease a 15 x 10 inch jelly roll pan. Line with waxed paper. Prepare batter and bake for 15 minutes or until done. Cool slightly. Turn onto towel covered with powdered sugar. Roll up. Let cool completely. Beat together filling ingredients. Gently unroll cake. Fill with filling. Roll up and refrigerate until ready to serve.
This is really yummy if you like pumpkin!
Keeping Things Yummy!
Jess
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