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Moist & Fluffy Pumpkin Roll

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Ingredients
  

  • Cake:
  • ¼ cup powdered sugar to sprinkle onto parchment or towel
  • 1 tablespoon flour to sprinkle on the other piece of parchment paper
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • ⅔ cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts chopped (optional)
  • Filling:
  • 1 pkg. 8 oz. cream cheese, at room temperature
  • ½ cup powdered sugar sifted (add more to adjust sweetness)
  • 6 tablespoons butter softened
  • 1 ½ teaspoon vanilla extract
  • Zest from 1 orange or 1 lemon
  • ½ teaspoon ginger
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon heavy cream add more to adjust consistency

Instructions
 

  • Preheat the oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper or parchment paper. Grease with cooking spray and dust the paper with the flour. If you're using a towel, dust the towel with the powdered sugar. Or invert a baking sheet and cover with a piece of parchment on top and dust with the powdered sugar. Set to the side.
  • Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick and paler in color. Beat in pumpkin. Dump in the flour mixture and fold in with a rubber spatula until just combined, but most of the flour is absorbed.
  • Spread evenly into prepared pan with an offset spatula. Sprinkle with nuts if you're including nuts.
  • Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel or the inverted sheet of parchment. Carefully peel off paper on top. Using the towel or piece of parchment slowly begin to roll up cake tightly, but gently starting with narrow end. Cool on wire rack until completely cool.
  • For the filling:
  • Beat cream cheese and butter until light and fluffy, about 5 minutes.
  • Add in the sifted confectioner's sugar, spices and vanilla and beat until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake using the parchment paper or towel to help you along. Wrap in plastic wrap, set on a baking sheet and refrigerate at least one hour. Make sure the seam side is down!
  • Sprinkle with powdered sugar and enjoy!

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