Pumpkin Roll

Directions

1. Preheat your oven to 375°F. Spray an 18x13-inch half sheet pan with nonstick baking spray that contains flour. Line the bottom with parchment paper and spray the paper as well.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground allspice.
3. In a large bowl, whisk together 1 1/4 cups granulated sugar, 3/4 cup pumpkin puree, 4 large eggs, and 1 teaspoon vanilla extract. Add the flour mixture and whisk until just combined.
4. Spread the batter evenly in the prepared pan. Bake for 14 to 15 minutes, until the top springs back when gently pressed.
5. While the cake bakes, lay a clean kitchen towel on your work surface and dust it evenly with 1/2 cup powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the sugared towel, peel off the parchment, and discard. Starting from a narrow end, roll the cake up with the towel into a log. Place seam-side down and let cool completely, about 2 hours.
6. For the frosting, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter in a stand mixer with the paddle attachment on medium speed until smooth, about 3 minutes. Reduce speed to medium-low and gradually add 2 1/2 cups powdered sugar. Mix in 1 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon, then beat on medium-high for 20 seconds.
7. Carefully unroll the cooled cake and spread the frosting evenly over it. Re-roll the cake without the towel and place seam-side down on a serving platter. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
8. Just before serving, dust the cake lightly with additional powdered sugar.