Pumpkin Cake Roll - cooking recipe

Ingredients

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

Preparation

Gradually add granulated sugar to eggs mixing until well blended.
Stir in pumpkin.
Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1-inch jelly roll pan.
Bake at 350\u00b0 for 14 minutes or until cake begins to pull away from sides of pan.
Loosen sides immediately; invert onto towel sprinkled with powdered sugar.
Carefully remove wax paper.
Roll up cake and towel starting at narrow end; cool on rack.