Swiss Roll with Pumpkin

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 10×15-inch jelly roll pan with cooking spray. Place a 10×17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.

2. Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.

3. Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.

5. Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.

6. While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.

7. Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.

Cook’s Note:

Use any nuts in place of pecans.

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