3 large eggs
1 cup sugar (3/4 cup is fine)
2/3 cup canned pumpkin
3/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. all-spice
1/2 tsp vanilla
1/4 tsp salt
8 oz. softened cream cheese (I used lite cream cheese)
1 Tb butter, softened
3/4 cup powdered sugar (I think I used about 2/3 cup)
3/4 teaspoon vanilla
Heat oven to 350. Lightly coat a 15 1/2- by 10 1/2- by 1-inch jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.
Beat together the eggs, sugar, pumpkin, flour, baking soda, and spices. Spread the batter into the prepared pan. Bake until the cake is puffed and a wooden pick inserted in the center comes out clean, 10 to 15 minutes.
Let the cake stand for 5 minutes, then carefully turn out onto a linen kitchen towel with sifted pwd sugar on it. This was a little tricky. I may sift pwd sugar onto the top of the cake and then put the towel on top to invert onto a larger baking sheet. Anyway, then remove the parchment and roll up cake and towel. I rolled from the long side. Some recipes say to roll from the short side. I guess it depends on how long you want your cake. Place seam-side down on a wire rack and let cool completely, about 30 minutes.
Beat the cream cheese and butter until combined. Beat in the pwd sugar and vanilla until light and fluffy, about 2 minutes. Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with the cream cheese filling, reroll into a log removing the towel as you go, and transfer to a serving platter. I found that dusting my hands with pwd sugar helped with this.
Chill and then serve.
Yield: 12 delicious slices of pumkin cream cheese goodness!
I bet adding some espresso powder to the cake batter would also be good; kind of like a pumpkin spice latte! :)