Best Pumpkin Rolls Recipe My Spiced Cream Cheese Swirl

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, then line with parchment paper, leaving an overhang on the sides.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
3. In a separate large bowl, beat eggs and sugar with an electric mixer until light and fluffy.
4. Add pumpkin puree and vanilla extract to the egg mixture and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour batter into the prepared baking pan and spread evenly. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
6. Immediately invert the cake onto a clean kitchen towel generously dusted with powdered sugar. Gently peel off the parchment paper.
7. Starting from one short end, roll the cake up tightly with the towel. Place the rolled cake in the refrigerator and chill for at least 30 minutes.
8. While the cake is chilling, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until combined.
9. Gently unroll the chilled cake, being careful not to crack it. Spread the cream cheese filling evenly over the cake.
10. Re-roll the cake tightly, without the towel this time. Wrap the roll tightly in plastic wrap and chill for at least 1 hour to firm up the filling.
11. Before serving, dust the pumpkin roll with additional powdered sugar. Slice into 1-inch thick slices using a serrated knife.