For Frank Pumpkin Jelly Roll

3 eggs
1/2 cup granulated sugar

2/3 cup of pumpkin (not the pie filling kind)

3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg

Grease 10 X15" jelly roll pan. Line with waxed paper (up sides too).
Beat eggs until frothy. Add sugar and beat until thick and light coloured.
Slowly beat in pumpkin.
Sift next six ingredients over top. Fold in carefully.

Pour into prepared pan. Bake in 375F for about 15 minutes until an inserted toothpick comes out clean.
Have a tea towel ready, with icing sugar sprinkled over it. Turn cake out onto tea towel. Roll from short side, rolling cake and towel together. Cool.

Filling:

1 cup lowfat whipping dream whip (from tub)
1/2 cup ginger snap crumbs

Fold in crumbs. Spread over cooled cake and re-roll. Let sit in fridge for 1 hour to set. Cut log into slices and serve.