Ingredients
¾cupflour
½tspbaking powder
½tspbaking soda
1½tspMcCormick cinnamon
1tspground ginger
½tspground nutmeg
¼tspground cloves
1tspkosher salt
3eggs
1cupsugar
⅔cuppumpkin puree
1tspvanilla extract
12ozcream cheese,softened
8tbspbutter,softened
1½cupspowdered sugar,sifted, plus more for dusting
1tspvanilla extract
1tspkosher salt
Preparation
Preheat oven to 375 degrees F. Line a 10×15-inch baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
In a separate bowl, whisk the eggs and sugar together. Whisk in the pumpkin puree and vanilla extract until smooth.
Add the dry ingredients into the wet ingredients and whisk until smooth.
Pour batter onto a baking sheet and smooth with a spatula. Bake for 12 to 13 minutes. Remove from oven.
Carefully remove the cake from the pan by holding onto the parchment paper. Move cake to a cutting board covered with a dishtowel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
Stir together all ingredients until smooth.
Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
Dust with powdered sugar. Slice and serve.
