PERFECT PUMPKIN ROLL RECIPES

Steps:

• For the cake: Preheat the oven to 375°F. Prepare a half sheet pan (18x13-inch) with baking spray. Line the bottom of the pan with parchment paper and spray the paper with baking spray. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and allspice.  In a large bowl, whisk together the sugar, pumpkin puree, eggs and vanilla. Add the flour mixture to the pumpkin mixture and whisk until all of the dry ingredients are combined. Spread the batter in the prepared pan in an even layer. Bake until the top of the cake springs back when gently poked, 14 to 15 minutes. Meanwhile, while the cake is baking, lay a large clean kitchen towel on a work surface and sprinkle evenly with powdered sugar. Remove the cake from the oven and immediately run a knife around the edges to loosen. Invert the cake onto the powdered sugar dusted towel. Peel off the parchment paper and discard. Starting with the narrow end of the cake, gently roll up the cake with the towel to form a log. Place the cake, seam side down and let cool completely in the towel, about 2 hours. For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium until smooth, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar. Stir in the vanilla and cinnamon. Beat on medium-high for 20 seconds. Carefully unroll the cake and spread evenly with the frosting. Re-roll the cake without the towel. Transfer seam side down to a serving platter and cover with plastic wrap. Chill at least 2 hours or up to overnight.  Dust the cake lightly with powdered sugar just before serving.