Spray a 15 ½ x 10 ½ x 1 inch jelly roll pan with cooking spray. Cut a sheet of parchment a little larger than the jelly roll pan to ensure there is enough overhang on the sides. Place it into the bottom of the pan and also spray it with a light coating of cooking spray.
In a large bowl, whisk the eggs, granulated sugar, pumpkin, flour, baking soda, cinnamon, and fresh nutmeg, until well combined.
Pour batter into prepared jelly roll pan. Bake inside the preheated oven until the cake is puffy and a wooden toothpick comes out clean win inserted into the center of the cake; 15 to 20 minutes.
Remove the cake from the oven and allow it to cool for at least 5 minutes. Next, pull the cake out of the pan using the short edge of the parchment. Place the cake onto a flat surface, vertically in front of you. Cover with a clean kitchen towel. Starting from the short end nearest you, carefully roll up the cake from short end to short end until it forms a complete roll inside the towel. Place it seam-side down on a wire cooling rack. Let the cake roll cool completely; about 30 minutes. It’s ok to leave it until you are ready to assemble the cake.
Make the Filling:
Beat the room temperature cream cheese and butter with an electric mixer until well combined. Turn off the mixer, and scrape down the sides of the bowl. Add the confectioners' sugar and vanilla into the mixing bowl. Beat until light and fluffy; about 2 minutes.
Assemble the Pumpkin Roll:
Carefully unroll the cake, leaving it on the towel (there may be some cracking). Using an offset spatula or butter knife, spread with the cream cheese filling onto the cake. Reroll the cake around the filling into a log, and transfer to a serving platter. Serve immediately or refrigerate until needed.Dust with powdered sugar just before serving.
It is important to roll the cake when it is still warm. Allow it to cool for about 5 minutes minimum.I used the traditional clean towel method to roll the cake. However, I have read that using a clean kitchen towel is not necessary and that you can use parchment paper instead. I did not try this method, but my guess is that you wouldn't have to peel the parchment paper off after baking and use it to guide the roll. I will try this method next time and revise the recipe if I find this works.I decided to cut some calories by using ⅓-less fat cream cheese, but go ahead and use the full strength stuff if you want!It is important that the cream cheese and butter are at room temperature before mixing the filling. Leave both at room temperature for at least 30 minutes to soften it.Recipe adapted from Woman’s Day Magazine
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