Servings: 12 people Cake Ingredients 1/4 cup powdered sugar, to dust the towel, plus more to serve 3/4 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1 tsp pumpkin pie spice 1/4 tsp fine sea salt 3 large eggs, room temp 1 cup granulated sugar 3/4 cup pumpkin puree Filling Ingredients 8 oz cream cheese, room temperature 6 Tbsp unsalted butter, room temperature 1 1/2 cups powdered sugar 1 tsp vanilla extract
Preheat the oven to 375 ̊F. Grease a 13x18x1* rimmed cookie sheet with butter and line with a large sheet of parchment paper that goes up the sides of the pan. Grease and flour the parchment paper also. On a work surface, lay out a clean thin kitchen towel and generously dust the top with 1/4 cup powdered sugar.
In a medium mixing bowl, sift together the flour, baking soda, powder, cinnamon, pumpkin spice, and salt. Set aside. In a second large mixing bowl, beat together the eggs and sugar for 5 minutes on high speed with an electric mixer until lightened in color, fluffy and thickened.
Add the pumpkin puree and with the mixer on low speed, continue mixing until incorporated. Add the flour mixture and continue mixing on low speed until just incorporated and no streaks of flour remain. Scrape down the bowl and finish folding a few times with a spatula.
Scrape down the bowl and finish folding a few times with a spatula. Spread the batter evenly into the prepared cake pan and bake for 12-14 minutes or until the top springs back when touched. Note: a dark-colored pan will bake faster.
Immediately turn the cake onto the prepared towel then peel back the parchment paper. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Set seam-side down and let cool completely on a wire rack for about 1 1/2 hours.