Pumpkin Swiss Roll

A modified recipe from Libby's Pumpkin Pie can label, perfect for Thanksgiving.  Original recipe calls for eggs to be beaten whole, but I prefer to beat the yolks and whites separately for a melt-in-your-mouth feel.  You can beat the eggs whole if you prefer but texture will be rougher, though still delicious.

Pumpkin Swiss Roll Recipe:
1 1/4 cups flour, sifted with:
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon powder
1/4 teaspoon each nutmeg, ginger, cloves

5 eggs, separated
1 cup sugar
1/4 cup oil
1 cup canned pumpkin puree

Directions:
Preheat oven to 375 degree.
Beat yolks with oil and 1/2 cup sugar.
Beat egg whites till frothy, slowly whisk in 1/2 cup sugar till firm peaks form.
Stir pumpkin into yolks mixture, then fold into egg white mixture alternately with flour.
Pour into 10x15 jelly roll baking sheet lined with greased and floured parchment paper.
Bake 20-25 min.

Filling:
Cream together (room temp)4 oz cream cheese, 6 oz butter and 1 cup icing sugar.

Cake Setup:
When cake is done, cut along edges and immediately turn cake out onto a dry cloth towel. Peel off paper and immediately roll cake(in the towel) into a log lengthwise.

Let it cool completely, then unroll and fill with frosting.  Can prepare the night before serving, just wrap tightly in plastic wrap and refrigerate.