PIONEER WOMAN FROSTING RECIPES

Steps:

• Cream the butter/shortening until completely smooth. Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl. After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk. Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired. The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed. Use immediately, or press plastic wrap onto the icing and refrigerate. Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired.

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.