Pumpkin Roll Cake

Directions

1. Preheat oven to 375 degrees. Grease a 15-x-10-inch jelly roll pan and line it with parchment paper.
2. On the countertop, lay a clean, thin cotton kitchen towel out flat. Sprinkle evenly with the ¼ cup powdered sugar, making sure towel is evenly coated everywhere.
3. In a small bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
4. In a large mixing bowl, add eggs, cane sugar and brown sugar, and use an electric mixer to beat together for about 1 minute. Add vanilla and pumpkin puree, and continue mixing until well combined.
5. Add flour-spice mixture and mix just until combined.
6. Pour batter into prepared pan and bake for 12 to 14 minutes, until cake is set and a toothpick comes out clean.
7. Remove cake from oven, loosen it around the edges with a knife, then immediately flip cake onto prepared towel with powdered sugar. Starting with the narrow end, carefully roll up the cake with the towel into a tight spiral.
8. Let cake cool in towel for about 1 hour.
9. Make the filling: Beat together cream cheese and butter until light and fluffy. Add vanilla and powdered sugar and continue to beat until smooth.
10. When cake has cooled, carefully unroll the cake. Spread cream cheese filing across surface of cake, leaving some space around the edges. Re-roll cake into a spiral (this time without the towel), then wrap cake tightly in plastic wrap. Refrigerate for at least 1 hour before slicing and serving.

1. *For a gluten-free alternative, try King Arthur Measure for Measure, Cup4Cup Multipurpose Gluten Free Flour, Bob's Red Mill 1-to-1, or Better Batter Gluten Free All-Purpose Flour.