adapted from: Very Best Baking
1/4 c. powdered sugar (for sprinkling over cake)
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 c. sugar
2/3 c. canned pumpkin puree
Filling:
1 stick (8 Tbl.) unsalted butter, softened
4 oz. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla extract
Preheat oven to 375 degrees. Grease 15x10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when lightly touched.
Immediately loosen cake from pan. Sprinkle 1/4 cup of powdered sugar over cake, top with a thin cotton kitchen towel and place a cooling rack upside down on top of the cake. Invert pan. Now, your cake will be sitting on top of a towel on a wire rack. Carefully peel off parchment paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. Meanwhile, Beat butter and cream cheese together until fluffy. Add the powdered sugar and vanilla and beat until smooth and well blended.
Carefully unroll cooled cake. Spread filling evenly over cake. Re-roll cake, wrap in plastic wrap and refrigerate at least one hour. Sprinkle with more powdered sugar before serving, if desired.
Jenn's Notes: The original filling recipe called for more cream cheese and less butter, but I prefer the opposite, so I made the recipe as I typed it above.