Pumpkin Spice Swiss Roll Recipe by Tasty

Instructions

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1. 1 Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
2. 2 Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
3. 3 In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
4. 4 Add dry ingredients into the wet ingredients and whisk until smooth.
5. 5 Pour batter onto baking sheet and smooth with a spatula. Bake for 12–13 minutes. Remove from oven.
6. 6 Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
7. 7 Filling: Stir together all ingredients until smooth.
8. 8 Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
9. 9 Dust with powdered sugar. Slice and serve!
10. 10 Enjoy!