Pumpkin Roulade

Preheat oven to 350°F (180°C). Spray a 17×12¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper; spray parchment.

In a medium bowl, whisk together flour, baking powder, cinnamon, pie spice, salt, and baking soda.

In a large bowl, whisk eggs until frothy. Whisk in pumpkin, granulated sugar, brown sugar, and vanilla until combined. Gradually add flour mixture, whisking until just combined. Spread batter into prepared pan.

Bake until cake springs back when lightly pressed in center and a wooden pick inserted in center comes out clean, about 15 minutes. (Do not overbake.) Immediately run a thin knife around edges of cake to loosen. Evenly dust surface of cake with confectioners’ sugar, and place a clean kitchen towel on top of cake. Top with a large baking sheet or cutting board, and invert cake onto towel; gently peel off parchment. Dust confectioners’ sugar onto cake. Starting with one long side, gently roll up cake and towel together. Place, seam side down, on a wire rack, and let cool completely.

Carefully unroll cooled cake. Spread Cream Cheese Filling onto cake, leaving a ¼-inch border on long side that is bottom seam. Gently reroll cake and filling without towel. Carefully transfer roulade to a baking sheet or serving platter, and refrigerate until filling is set, about 20 minutes, or until ready to serve.

Just before serving, trim ¼ to ½ inch off ends of roulade, if desired. Garnish with confectioners’ sugar, if desired. Refrigerate in an airtight container for up to 3 days.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, and vanilla at medium-high speed until fluffy, 1 to 2 minutes, stopping to scrape bottom and sides of bowl. With mixer on medium-low speed, add cold cream in a slow, steady stream; scrape sides of bowl. Increase mixer speed to medium-high, and beat until well combined and stiff peaks form. Use immediately.