Pumpkin Rolls

In a large bowl, mix granulated sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice, and salt. Stir in eggs and pumpkin until well blended and smooth. Spread the batter evenly in a prepared 15x10x1-inch baking pan.

Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly—enough that you can handle it—and then roll it up jelly-roll style with the parchment paper still attached. Cool the cake completely.

For the filling, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla, and the remaining 3/4 teaspoon pumpkin pie spice until well blended. Unroll the cooled cake, spread the cream cheese mixture evenly over it, and then roll it back up without the paper, placing it seam-side down.