Cream Cheese Pumpkin Roll

Instructions

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.
• Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.
• Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.
• Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.
• While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.
• Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer the filled cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.