Pumpkin Swiss roll ... borrowed recipe

OMG this looks so good, It's not mine, I found it on a blog somewhere and had to copy it for a later date. Credits would be nice but I forgot where I got it from, so if it's you's, let me know I will add it to the post, thank you. Going to give it a try on the weekend. I have to use up the 4 Jap pumpkins I got left from experimenting dehydrating pumpkin, going with butternut instead.
Ingredients:

Cake:

3/4 cup All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cloves – I used ground Ginger

1/4 teaspoon Salt

3 large Eggs

1 cup Sugar – I used 3/4 cup

2/3 cup Canned Pumpkin

Filling:

1 package (8 ounces) Cream Cheese, softened – On myfirst attempt the Rancher and I thought there was to much cream cheese frosting for our liking. I decreased the cream cheese to 6 oz.

1 cup Powdered Sugar – I used 3/4 cup

6Tablespoons Butter, softened – I used 4 Tablespoons

1 teaspoon Vanilla Extract

Walnuts

Additional Powdered Sugar to sprinkle on towel.



Directions:

Preheat oven to 375*

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.

For Cake:

In a small bowl, combine the flour, baking power, baking soda, cinnamon, ginger, and salt.

Beat eggs and sugar in a large mixer bowl until thick.

Beat in pumpkin.

Stir in flour mixture.

Spread evenly into prepared pan.

Sprinkle with nuts. On my second try I sprinkled the roll with nuts after I frosted it, this is my preference.

Bake for 12-15 minutes or until cake springs back when lightly touched.

Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ 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 bowl, beat the cream cheese, 3/4 cup powdered sugar, butter, and vanilla until smooth.

Carefully unroll cake; spread filling evenly.

Roll up again.

Wrap and refrigerate at least 1 hour.

Dust with powdered sugar before serving.

May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting.