PUMPKIN CREAM CHEESE ROLL CAKE RECIPES

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.

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.