If you're scared of trying your hand at Cake Rolls, you have nothing to worry about, they are actually pretty easy to make once you get the hang of it.
Pumpkin Cake Roll
3/4 cup sugar
2/3 cup canned or cooked pumpkin
1/2 teaspoon almond extract OR lemon juice if you prefer
3/4 cup all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon plus 1 cup confectioner's sugar, divided
6 ounces reduced fat cream cheese, cubed
1 teaspoon butter
1/2 teaspoon vanilla extract
Line a 15-in. x 10-in. baking pan with waxed paper. Coat the paper with cooking spray and set aside.
In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored.
Beat in pumpkin and extract.
Combine the flour, cinnamon, baking powder, ginger and salt;
fold into pumpkin mixture. (I cheated and just added everything without mixing together first..still worked)
Spread batter evenly into prepared pan.
Bake at 375 degrees for 10-15 minutes or until cake springs back when lightly touched (do not overbake).
Cool for 5 minutes. Invert onto a kitchen towel dusted with 1 tablespoon confectioner's sugar.
Gently peel off waxed paper.
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, butter, vanilla and remaining confectioner's sugar until fluffly.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges.
Roll up again. Cover and refrigerate for 1 hour before serving.