Pumpkin Roll

Instructions

1. Prepare the baking sheet
   Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang on the long sides. Spray parchment with non-stick cooking spray.
2. Mix the dry ingredients
   In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
3. Prepare the cake batter
   In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 3-4 minutes. Beat in pumpkin puree. Gently fold in the flour mixture until just combined, being careful not to overmix.
4. Bake the cake
   Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center.
5. Roll the hot cake
   Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately invert the hot cake onto the towel. Carefully peel off parchment paper. Starting from the short end, roll up the cake and towel together. Place on a wire rack to cool completely, about 1 hour.
6. Prepare the filling
   In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until light and fluffy, about 2 minutes.
7. Fill and re-roll the cake
   Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border. Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
8. Serve
   Before serving, dust with additional powdered sugar. Slice into 1-inch thick pieces with a serrated knife, cleaning the knife between cuts for neat slices.