Pumpkin Roll

Pumpkin Sponge Cake
¾ cup (110g) all purpose flour
½ tsp. (1g) baking powder
½ tsp. (3g) baking soda
½ tsp. ground cinnamon
¼ tsp. ground or fresh nutmeg
¼ tsp. ground ginger
¼ tsp. salt
⅛ tsp. ground cloves
3 large eggs room temperature
1 tsp. (5g) vanilla extract
1 cup (223g) granulated sugar
⅔ cup (130g)  pumpkin puree
1 cup (125g) chopped walnuts
*Plus ¼ cup powdered sugar to sprinkle on paper towels

Cream Cheese filling:
1 package (8oz/226g) cream cheese, room temperature
6 tbsp. (66g) unsalted room temperature butter
1 cup (130g) powdered sugar
1 tsp. (5g) vanilla extract

Instructions:
Step 1: Preheat the oven to 375 degrees F. or 190.5 C.
Measure out all ingredients. I like to do this to make sure I have all necessary ingredients and to help the process go smoothly.
Combine the dry ingredients. To a large bow combine the flour, salt, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk the dry ingredients together then set to the side. 

Mix the wet ingredients. To a large bowl combine the granulated sugar and eggs. Mix with a hand mixer until light, fluffy, and thick. Add the vanilla and mix to combine. Add the pumpkin puree and mix to combine. Add the dry ingredients to the wet and mix to combine. 

Step 2: Bake
Prepare a 9×13 inch jelly roll pan or rimmed cookie sheet. Spray with non stick cooking spray liberally. Pour cake batter into pan and using an off-set spatula spread as even as possible. You can tap the pan on a flat surface to help smooth out the cake batter. 

Bake for 13 minutes, until the center is set and puffed up. You should be able to touch the cake and it should not stick to your finger, if it sticks let it bake another 2 minutes. 

Step 3: Cool Cake
Once baked, remove the pan from the oven and set on a cooling rack for 3 minutes. While the cake is still warm, take an offset spatula and run it along the bottom of the cake, loosening it from the pan. 

Prepare the towels. You can use a large tea towel (thin towel) or paper towels. I lay a layer of paper towels down on the counter and sprinkle with the powdered sugar. This will help avoid the cake from sticking to the paper towels once cooled. Quickly flip the pan upside down on top of the lightly dusted paper towels. Using oven mitts for this process because the pan is still very hot. Remove the pan and you should see the cake completely unstuck on the paper towel. Carefully roll the cake up in the paper towel into a roll and let it cool for at least an hour.

Step 4: Make the Cream Cheese Icing
Cream together the cream cheese and the butter until smooth. Mix in the vanilla and then add the powdered sugar and mix until smooth. 

Carefully unroll the cooled sponge cake, and spread the cream cheese filling all over the surface as evenly as possible. Carefully roll the cake up into a log, careful not to roll too tight so that the cream cheese does not ooze out. Wrap in plastic wrap and place in the refrigerator for 4 hours or overnight. You can make these 3 days ahead and store in the refrigerator. When you are ready to serve, remove the roll from the refrigerator. Unwrap from the plastic wrap and slice into 8-10 slices. Serve and enjoy. Store up to 3 days in an airtight container in the refrigerator. 

Step 5: Serve
You can make these 3 days ahead and store in the refrigerator. When you are ready to serve, remove the roll from the refrigerator. Unwrap from the plastic wrap and slice into 8-10 slices. Serve and enjoy. Store up to 3 days in an airtight container in the refrigerator.