Pumpkin Cake Roll

Cake:

3/4 cup flour

1 tablespoon pumpkin pie spice*

6 eggs, separated

1/3 cup white sugar

1/3 cup dark brown sugar

2/3 cup canned pumpkin

1/4 teaspoon salt

Powdered sugar

Fillng:

1 pkg (8oz) cream cheese

3/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup heavy whipping cream, whipped

Preheat oven to 375 degrees. Line a greased 10x15 baking sheet with waxed or parchment paper, grease the paper. Beat egg yolks, white sugar, and brown sugar until very thick, about 3 minutes. Add pumpkin and mix on low speed until combined. In a separate bowl, combine flour and pumpkin pie spice. Add to egg mixture, mixing on low until combined, set aside. In a separate large bowl, beat the egg whites and salt until stiff, but not dry. Fold into the cake batter, mixing gently with a rubber spatula until most of the white streaks are gone.

Spread the batter into the prepared baking sheet. Bake for 15-18 minutes, until cake springs back when touched or toothpick comes out clean. Remove from oven and cool for 3-5 minutes. Dust generously with powdered sugar. Turn cake onto a kitchen towel. Fold the towel over a short edge and roll up. Cool completely, seam side down.

For filling, beat cream cheese, powdered sugar, vanilla, and salt until smooth. Gently fold in whipped cream. Unroll cake, spread filling evenly over cake. Roll up, place seam side down on aluminum foil, wrap tightly. Chill in freezer 2-4 hours. Remove from freezer 20-30 minutes before serving. Place seam side down on a platter and dust with powdered sugar. Slice and serve.

*If you don't have pumpkin pie spice, substitute:

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg