How to make Pumpkin Roll Cake
* 4 tablespoons powdered sugar
For the Pumpkin Sponge Cake:
* 3/4 cup all purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* pinch cloves
* 1 cup granulated sugar
* 3 large eggs at room temperature
* 2/3 cup pumpkin puree
For the Cream Cheese Filling:
* 8 oz cream cheese at room temperature; 1 package
* 1/2 cup salted butter softened
* 1 cup powdered sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon cinnamon optional
* powdered sugar for garnish
Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper and spray with nonstick cooking spray. Dust a thin and clean kitchen towel evenly with 4 tablespoons powdered sugar. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, salt and spices together. Set aside.
In a separate large bowl, beat eggs and sugar together until light in color and thick, 3 minutes. Stir in pumpkin, then dry ingredients until just incorporated.
Pour into prepared pan and spread evenly. Bake 12-15 minutes or until lightly browned around the edges and pumpkin sponge springs back when pressed gently.
Immediately out of the oven, loosen the edges of the cake and turn out onto powdered sugar covered dish towel. Gently remove parchment paper from cake and roll up cake and towel together starting at one of the narrower ends. Place onto cooling rack to cool completely.
For the cream cheese filling, beat butter, cream cheese, powdered sugar and vanilla together until thick and smooth.
Unroll cake gently and spread with cream cheese filling. Roll it back up carefully and wrap in plastic wrap.
Refrigerate 2-4 hours or until filling is set. Unwrap and place onto serving platter. Dust with more powdered sugar, slice into pieces and serve chilled.