Ingredients:
For the roll:
3/4 cup (100 g) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves*
1/4 teaspoon nutmeg*
1/4 teaspoon salt
3 eggs
1 cup (200 g) sugar
1/2 teaspoon vanilla extract
2/3 cup (150 g) pumpkin puree
* Recipe has 1/4 teaspoon allspice, but I find clove and nutmeg more suitable for pumpkin.
For the filling:
8 oz (226 g) cream cheese at room temperature
2 tablespoons (28 g) unsalted butter at room temperature
1 cup (115 g) confectioners' (powdered, icing) sugar
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 375 F (190 C) and place oven rack in the center of the oven.
Oil a 15 inch x 10 inch (38 x 25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper.
Sift (do sift!) flour, baking powder, baking soda, spices and salt together.
In a separate bowl beat eggs with sugar on high speed until thick, pale yellow, and fluffy (about 5 minutes).
Beat in the vanilla extract and pumpkin puree.
*Gently* (by hand, no mixer!) fold in the sifted flour mixture.
Pour the batter into the prepared pan, and spread it evenly with the help of an offset spatula.
Bake for about 10 - 13 minutes or until a toothpick inserted in the center comes out clean and the center of the cake springs back when lightly pressed.
Remove from the oven and immediately flip onto a clean dish towel that has been sprinkled with confectioners' sugar.
Carefully peel away the parchment paper, sprinkle lightly with confectioners' sugar, and roll up with the towel while the cake is still hot and pliable.
Place on a wire rack to cool.
Beat the cream cheese, butter, and vanilla extract until light and fluffy.
Add the sugar and beat until smooth.
Once the roll has cooled, unroll it, spread the filling, and reroll.
Cover and chill in the fridge.
Recipe says, and my experience confirms that chilling it for a few hours sets the filling and makes the roll easier to slice (and eat!)
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