Pumpkin Roll Cake

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 short sides. Spray the parchment paper and sides of the pan with non-stick cooking spray.
2. Make the cake batter
   In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Beat in pumpkin puree. Gently fold in flour mixture until just combined.
3. Bake the cake
   Spread batter evenly into prepared pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
4. Roll the hot cake
   While the cake is still hot, dust a clean kitchen towel generously with powdered sugar. Carefully flip the hot cake onto the towel, parchment paper side up. Peel off the parchment paper. Starting from the short end, roll up the cake with the towel inside. Let cool completely on a wire rack, about 1 hour.
5. Prepare the filling
   In a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until light and fluffy, about 2 minutes.
6. 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 around the edges. Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
7. Serve the pumpkin roll
   Remove plastic wrap and transfer roll to a serving platter. Dust with additional powdered sugar before slicing. For best results, use a serrated knife and clean it between each cut.