1 cup granulated sugar
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
Pinch of salt
3 large eggs, beaten to blend
⅔ cup canned pumpkin
2 tablespoons confectioners’ sugar
1 8-ounce package cream cheese, room temperature
1 cup confectioners’ sugar
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
Confectioners’ sugar for garnish
1. Preheat oven to 375°. Spray 13×9-inch jelly roll pan with cooking spray. Line pan with waxed paper; butter paper. Mix first 7 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake for 15 minutes or until tester inserted into center of cake comes out clean.
2. Lay kitchen towel on counter; dust with 2 tablespoons powdered sugar. Place cake onto sugared towel, waxed-paper side up. Cool cake.
For icing, combine cream cheese, 1 cup confectioners’ sugar, butter and vanilla in medium bowl; beat to blend.
1. Peel paper from cake. Spread cream cheese filling evenly over cake. Using towel as a guide, roll up cake and place seam side down on platter. Trim ends of cake. Dust with confectioners’ sugar. (Can be prepared one day ahead. Cover and refrigerate.)
2. Cut cake crosswise into 1-inch-thick slices and serve.
yield: 12-18 slices.