Pumpkin Roll

Steps

1. Heat the oven to 375°F with a rack in the center. Butter a 15 x 10-inch jelly roll pan, line it with parchment so the paper hangs over the two long sides, and butter the paper.
2. Whisk the flour, baking powder, pumpkin pie spice and salt in a small bowl.
3. In a large bowl, beat the eggs and sugar with a mixer on high for 4 to 5 minutes, until thick and pale and the batter falls from the beaters in a ribbon. On low speed, beat in the pumpkin. Gently fold in the flour mixture until no streaks remain.
4. Pour the batter into the pan and spread it evenly into the corners. Bake for 13 to 15 minutes, until the top springs back when lightly touched.
5. While it bakes, lay a thin, clean kitchen towel on the counter and sift the 1/4 cup powdered sugar over it.
6. Let the cake cool in the pan for 2 minutes, then loosen the edges and turn it out onto the towel. Peel off the parchment. Starting at a short end, roll up the hot cake together with the towel. Set it seam side down on a rack and cool completely, about 1 hour.
7. For the filling, beat the cream cheese and butter until smooth. Add the 1 cup powdered sugar, the vanilla and the salt, and beat until fluffy.
8. Gently unroll the cake. It will keep a curve. Spread the filling over it, leaving a 1/2-inch border all around. Roll it up again without the towel.
9. Wrap the roll tightly in plastic wrap and refrigerate it, seam side down, for at least 1 hour, until the filling is firm.
10. Trim the ends, dust the top with powdered sugar and slice with a serrated knife.

Good to know

• Make ahead: the wrapped roll keeps in the refrigerator for up to 4 days. To freeze it, wrap it in plastic and then foil for up to 2 months. Thaw it in the refrigerator overnight, still wrapped, and dust it with powdered sugar just before serving.
• No pumpkin pie spice? Use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and a pinch of cloves.
• For a little crunch, sprinkle 3/4 cup finely chopped pecans or walnuts over the batter before baking.
• Small cracks are normal. The filling and powdered sugar hide them.