Pumpkin Roll with Cream Cheese Filling

epicurious.com

blodn1

subheading: Cake:

Butter or cooking spray for pan

1 cup (200 g) granulated sugar

¾ cup (94 g) all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

Pinch of kosher salt

3 large eggs, beaten to blend

⅔ cup canned pumpkin purée

2 Tbsp. powdered sugar

subheading: Filling and Assembly:

1 8-oz. package cream cheese, room temperature

1 cup (114 g) powdered sugar plus more

2 Tbsp. (¼ stick) unsalted butter, room temperature

1 tsp. vanilla extract

½ cup finely chopped walnuts or pecans, toasted and cooled

Directions at epicurious.com

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