PUMPKIN ROLL

Servings: 8-10 Start to finish:

CAKE:

3 hours 1 cup (4 ounces) cake flour, sifted 2 teaspoons pumpkin pie spice ½ teaspoon baking soda ½ teaspoon salt

5 large eggs

1 cup (7 ounces) granulated sugar 1 cup canned unsweetened pumpkin puree

FILLING:

8 tablespoons unsalted butter, softened but still cool

2 cups (8 ounces) confectioners’ sugar 8 ounces cream cheese, cut into 4 pieces and softened

1 ½ teaspoons vanilla extract

8 spiced pecans Confectioners’ sugar

For the cake: Adjust oven rack to middle position and heat oven to 350 F. Grease 18-by-13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, pie spice, baking soda and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat eggs and sugar on medium-high speed until pale yellow and thick, 6 to 10 minutes. Add pumpkin, reduce speed to low and beat until incorporated, about 30 seconds. Fold in flour mixture until combined. Transfer batter to prepared sheet and spread into even layer. Bake until cake is firm and springs back when touched, about 15 minutes. Lay clean sheet of parchment on counter and dust with confectioners’ sugar.

Immediately run thin knife around edge of baking sheet to loosen cake, then flip hot cake out onto prepared parchment sheet, discarding parchment attached