Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 tsp ground cinnamon
• 1/4 tsp each ginger, nutmeg and cloves
• 3 large eggs, at room temperature
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1/2 tsp vanilla extract
• 1 pkg. cream cheese, at room temperature
• 1 cup powdered sugar
• 6 Tbsp unsalted butter, at room temperature
• 1 tsp vanilla extract

Directions

1. To make the cake, heat the oven to 375 degrees. Coat a 15 by 10-inch jelly roll pan with non-stick cooking spray, then add parchment so it extends 1-inch past the two short sides. Spray the parchment with non-stick cooking spray as well. In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves, then put the bowl aside.
2. In a large mixing bowl, use an electric hand mixer to beat the granulated sugar with the eggs until the mixture looks a little lighter and creamy, about 1 – 2 minutes. Blend in the pumpkin and vanilla extract.
3. Add the flour mixture, then use a spatula to fold everything together only until no streaks remain. Scrape the batter into the prepared pan, spread it evenly, and gently jiggle the pan to help the surface settle level.
4. Bake the cake in the heated oven until it has set and the top bounces back when lightly touched, about 13 – 15 minutes. Move fast here: use the parchment overhang to lift the cake out and set it on a clean, heatproof surface. Beginning at one narrow end, roll the cake toward the other side, using the parchment as you go. If it is too hot to comfortably hold, knit gloves can help; roll it fairly snugly, but not so firmly that you squash the cake. If the parchment wants to loosen, secure the roll with kitchen string or ribbon.
5. Place the rolled cake on a wire rack and let it cool all the way through, about 2 – 3 hours. Once the cake has cooled, make the filling.
6. For the filling, beat the cream cheese, powdered sugar, butter and vanilla in a medium mixing bowl with an electric hand mixer until smooth.
7. Carefully unroll the cake. Spread the filling over the surface, leaving about a 1/4-inch border bare around the edges. Roll the cake back up from one narrow end to the other, this time without rolling the parchment into the cake. Wrap the cake in parchment or plastic wrap and refrigerate for at least 1 hour.
8. Before serving, dust the top with powdered sugar if you like. Slice into 1-inch pieces.
9. Store the cake in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.