Butter, for greasing pan
2/3 cup all-purpose flour, plus more for flouring pan
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup pumpkin puree
1/2 cup confectioners' sugar
1 cup confectioners' sugar
Two 3-ounce packages cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting
For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.
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