Pumpkin Spice Roll with Honey-Cream Cheese Filling

Directions

1. Preheat your oven to 375°F. Grease a 15x10-inch jelly-roll pan with nonstick cooking spray or softened butter, then dust with flour.
2. In a medium bowl, whisk together 1 cup plus 2 tablespoons cake flour, 1/2 cup of the dark brown sugar, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
3. In a large bowl, beat 3 large eggs with an electric mixer until thick and pale, about 3 minutes. Mix in 6 tablespoons pumpkin purée, 7 tablespoons neutral oil, and 1 teaspoon vanilla extract.
4. Fold the dry ingredients into the pumpkin mixture until just combined, being careful not to overmix.
5. Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, until the cake springs back when lightly touched.
6. While the cake bakes, lay a clean kitchen towel on a work surface and dust it generously with about 1 cup confectioners' sugar. As soon as the cake comes out of the oven, turn it out onto the sugared towel. Peel off the parchment paper. Starting at one short end, roll the cake up with the towel. Let cool completely on a wire rack.
7. For the filling, place 6 ounces chopped white chocolate and 3 tablespoons heavy cream in a heatproof bowl set over simmering water. Stir until melted and smooth. Remove from heat and let cool to room temperature.
8. In a large bowl, beat 8 ounces cream cheese, 8 tablespoons unsalted butter, 1/8 teaspoon salt, and the remaining 1/4 cup dark brown sugar until smooth and creamy. Beat in 1/4 cup honey and the cooled white chocolate mixture. Gradually add 1/2 cup confectioners' sugar, beating until incorporated.
9. Once the cake is completely cool, carefully unroll it. Spread the filling evenly over the cake, leaving a small border around the edges. Reroll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
10. Before serving, dust the roll with additional confectioners' sugar and, if desired, garnish with 3 tablespoons finely diced toasted pecans or walnuts. Slice and serve chilled.