Pumpkin Roll

Directions

1. 1
   Preheat oven to 375 F. Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
2. 2
   Whisk the cake flour, cinnamon, ginger and allspice together. Use a hand mixer to beat the egg yolks, granulated sugar and brown sugar until pale and very thick. Add pumpkin and beat on low until incorporated. With the mixer on low, add the dry ingredients just until combined. In the bowl of a stand mixer fitted with the whisk attachment (or with the hand mixer and clean beaters), beat the egg whites and salt until stiff peaks form. Fold the egg whites into the batter with a rubber spatula until most of the white streaks are gone.
3. 3
   Transfer the batter to the prepared pan and spread into an even layer. Bake for 14-18 minutes, or until the cake springs back when gently pressed, and a toothpick inserted in the center comes out clean. (While the cake is baking, spread a clean kitchen towel on your work surface and dust generously with confectioners' sugar.) Transfer the baking sheet to a wire rack and generously dust the hot cake with confectioners' sugar. Run a thin knife around the edges of the cake then turn it out onto the kitchen towel. With a short side facing you, fold the towel over the edge of the cake and roll up the cake (with the towel inside of it). Transfer to your fridge, with the seam down, and let cool for 1 hour.
4. 4
   Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the confectioners' sugar, butter and vanilla and beat until combined. Scrape down the sides of the bowl, then beat until light and fluffy. Remove the cake from the refrigerator and gently unroll. Spread the filling evenly over the cake, leaving just a tiny border (about 1/4-inch) around the edges. Reroll the cake and wrap in plastic wrap. Refrigerate for at least one hour. Let the cake come to room temperature for about 30 minutes and sprinkle with powdered sugar before serving.