Recipe: Pumpkin Pecan Roll

Preparation

1. Preheat oven to 375°F.
2. Line a baking sheet with wax paper, grease and flour the paper.
3. Sprinkle a kitchen towel with powdered sugar and set aside.
4. In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt, and set aside.
5. In a stand mixer with a paddle attachment, beat eggs and sugar until thick.
6. Add in pumpkin puree, and gradually add in flour mixture and mix well.
7. Spread into prepared pan and sprinkle with pecan pieces.
8. Bake for 13 to 15 minutes or until top of cake springs back when touched.
9. Carefully flip cake onto prepared towel and carefully peel off the wax paper.
10. Gently roll the cake into the towel and place on a wire rack to cool.
11. To prepare cream cheese filling: combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer and beat until smooth with the paddle attachment.
12. When cool, carefully unroll cake.
13. Spread cream cheese mixture over the cake and reroll.
14. Wrap in plastic wrap and refrigerate at least one hour before slicing.