Pumpkin Roll Cake

Directions

1. 1
   For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper.
2. 2
   Lightly grease and flour the paper.
3. 3
   In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
4. 4
   In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes.
5. 5
   Mix in the pumpkin until combined.
6. 6
   Slowly add the dry ingredients to the pumpkin mixture.
7. 7
   Pour the batter out onto the prepared jelly-roll pan.
8. 8
   Drop the pan twice on the counter to even out the batter and release any bubbles.
9. 9
   Bake for 15 minutes.
10. 10
    Meanwhile, dust a dishtowel with the confectioners' sugar.
11. 11
    Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other.
12. 12
    Refrigerate on a pan or plate until completely cool, about 2 hours.
13. 13
    For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla.
14. 14
    Beat until light and fluffy.
15. 15
    Unroll the cake and spread with the filling.
16. 16
    Re-roll the cake and wrap with plastic wrap for 1 to 2 hours.
17. 17
    Dust with confectioners' sugar before serving.