Pumpkin Roll with Cream Cheese Filling

Method

1. Preheat the oven to 375°F. Spray a 15x10-inch jelly roll pan with non-stick cooking spray. Line the pan with parchment paper, leaving a 1-inch overhang on the narrow ends, then spray the parchment as well.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, using an electric hand mixer, beat the sugar and eggs until pale and creamy, about 1–2 minutes.
4. Add the pumpkin and vanilla extract, and mix until combined.
5. Add the flour mixture and fold gently with a spatula just until no streaks of flour remain.
6. Pour the batter into the prepared pan and spread it into an even layer. Gently shake the pan to level it.
7. Bake for 13–15 minutes, until the cake is set and springs back when lightly touched.
8. Working quickly, use the parchment overhang to lift the cake and transfer it to a clean, heatproof surface. Starting from one narrow end, roll the cake up (with the parchment) into a log. Roll it snugly but not too tight. Let the rolled cake cool completely on a wire rack, about 2–3 hours.
9. While the cake cools, make the filling: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract with an electric hand mixer until smooth and creamy.
10. Once the cake is completely cool, carefully unroll it. Spread the filling evenly over the cake, leaving a 1/4-inch border on all sides. Re-roll the cake (without the parchment) from one narrow end to the other.
11. Wrap the rolled cake in plastic wrap or parchment paper and refrigerate for at least 1 hour before serving.
12. To serve, dust the top with powdered sugar if desired, then slice into 1-inch rounds. Store leftovers in the refrigerator for up to 4 days, or freeze for up to 2 months.