Pumpkin Cake Roll

• 3/4 c. granulated sugar
• 3 eggs, beaten
• 1 c. canned pumpkin
• 1 c. flour
• 1 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• powdered sugar
• 1 (8 oz.) container La Creme whipped topping with real cream, thawed
• 1/2 c. chopped crystallized ginger
• 1/2 c. chopped pecans

1. Gradually add granulated sugar to eggs mixing until well blended.
2. Stir in pumpkin.
3. Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1-inch jelly roll pan.
4. Bake at 350u0b0 for 14 minutes or until cake begins to pull away from sides of pan.
5. Loosen sides immediately; invert onto towel sprinkled with powdered sugar.
6. Carefully remove wax paper.
7. Roll up cake and towel starting at narrow end; cool on rack.

sugar, eggs, pumpkin, flour, pumpkin pie spice, baking soda, baking powder, salt, powdered sugar, cream, ginger, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=484500 (may not work)