Pumpkin Roll

Pumpkin Roll (adapted from Gimme Some Oven)

3/4 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/4 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 teaspoon salt

3 large eggs

1 tsp. vanilla extract

1/2 cup granulated sugar

12 cup packed brown sugar

2/3 cup pumpkin puree

powdered sugar (to sprinkle on towel)

Cream Cheese Filling Ingredients:

1 (8 oz.) brick cream cheese, room temperature

1 cup powdered sugar, sifted

6 Tbsp. butter, softened

1 tsp. vanilla extract

pinch of salt

Preheat oven to 375 degrees. Line a 15 x 10-inch jelly-roll pan with parchment paper. Lightly grease the parchment. Lay a clean, thin, non-fluffy kitchen towel flat on your work surface and sprinkle as evenly as possible with powdered sugar.

Combine flour, baking powder, baking soda, spices, and salt in a medium bowl and whisk until combined.

Cream eggs and sugars together on medium speed until lightened and thickened, about 5 minutes. Add pumpkin and vanilla, and mix until combined. Stir in dry ingredients until just combined. Spread evenly into prepared pan. (And yes, you do have to actually spread it, and make sure it's even, it won't even itself out while baking like some batters)

Bake for 13-15 minutes, until top of cake springs back when touched. Immediately turn cake onto prepared powdered sugar dusted towel. Peel off the paper. Gently roll up cake and towel together, starting with a short side, not a long side. Place towel-wrapped cake on a wire rack to cool completely.

While the cake is cooling, beat cream cheese filling ingredients together until smooth and fluffy.

When your cake is completely cooled, carefully unroll cake and remove the towel. Spread cream cheese filling evenly over cake. Immediately re-roll cake tightly. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.