3 large eggs
1/2 cup SPLENDA® No Calorie Sweetener, Granular, divided
1/4 cup light corn syrup
3/4 cup LIBBY'S® canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons powdered sugar
Cream Cheese Filling
Garnish: powdered sugar

PREHEAT oven to 375° F.

GREASE bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper.

BEAT eggs in a large bowl at high speed with an electric mixer for 5 minutes; gradually add 1/4 cup SPLENDA® Granular and corn syrup. Beat 2 additional minutes. Gradually add pumpkin and lemon juice; beat on low speed until blended.

COMBINE flour, remaining 1/4 cup SPLENDA® Granular, baking powder and next 5 ingredients; gradually fold into pumpkin mixture. Spread batter evenly in pan.

BAKE for 12 minutes or until cake is done.

SIFT 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake and towel together; cool 30 minutes on a wire rack seam side down.

UNROLL cake; spread with cream cheese mixture and re-roll. Dust with additional powdered sugar, if desired.

Cream Cheese Filling

1 (8-ounce) package reduced-fat cream cheese, softened
1/4 cup butter, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

BEAT cream cheese and butter at high speed with an electric mixer until creamy; gradually add SPLENDA® Granular and powdered sugar, beating until blended. Add vanilla.