Spiced Pumpkin Roll Recipe

Preheat the oven to 375°F. Grease a 15×10-inch baking sheet with cooking spray or butter, and line it with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In another mixing bowl, beat eggs and granulated sugar with an electric mixer until light and fluffy (3-5 minutes). Add pumpkin and mix until well combined.

Add dry ingredients to the pumpkin mixture and mix until just combined. Pour the batter into the prepared baking sheet and spread it evenly to the edges.

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

While the cake is still hot, dust it liberally with confectioners’ sugar. Place a clean kitchen towel over the cake and invert it onto the towel. Remove the parchment paper and carefully roll up the cake with the towel. Place it in the refrigerator and let it cool completely (about 1 hour).

In a separate mixing bowl, beat cream cheese and butter until smooth and creamy. Add vanilla extract and confectioners’ sugar and mix until well combined.

Unroll the cake carefully and spread the filling evenly over the surface. Roll the cake back up carefully, starting with a short end, letting the towel fall away as you roll. Chill in the refrigerator for at least 30 minutes before slicing and serving.