Alright here it is...

Pumpkin Roll
1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. pumpkin pie spice- add these ingrediants together and set aside.

4 egg yolks (save the whites)
1/2 tsp. vanilla-add to a mixer and mix in 1/3 cup. sugar. Blend until lemon colored. Put in another bowl, add 1/2 cup canned pumpkin, mix well and set aside.
Clean mixing bowl and beater and then add the 4 egg whites. Mix on medium speed until soft peaks form. Slowly add 1/2 cup sugar. Beat until stiff peaks form.

Now gently fold in the pumpkin mixture to the egg whites. After mixed, slowly add the flour mixture. Fold gently. Pour onto a greased, (I use a spray that contains flour in it) 15x10x1 in. jelly roll pan.
Bake at 375 for 12-15 minutes. (Mine turns out perfect at 13 min.)

Let cool for 1 hour. Gently take a spatula and run it around the sides of the pan to loosen the roll and then add your filling on top. Roll it up and sprinkle with powdered sugar.

Filling- I prefer a mixture of real whipping cream and cream cheese together. First blend your cream cheese 3oz., make sure its at room temp before you do this, with 1/2 c. powdered sugar and a tiny bit of milk. After blended, transfer to another bowl. Whip whipping cream (1 cup) with 1/4 c. sugar and 1 tsp. vanilla. Once whipped to desired consistency, blend in the cream cheese mixture and then spread over roll. Then roll up the pumpkin roll. Refrigerate for at least 3 hrs.

If any of you have any questions, just ask me. It takes some practice making these but once you get it, its easy and Oh so yummy!