What a perfect make-ahead dessert for holiday get-togethers, and way easier to make than it looks!
Pumpkin Cake Roll
HEAT oven to 375ºF. Grease and flour jelly roll pan (15-inch x 10-inch x 1-inch).
BEAT eggs in large bowl for 5 minutes until thick and light in color. Beat in sugar. Blend in pumpkin, flour, baking powder and seasoning. Spread evenly into pan .
BAKE 15 minutes; run knife or metal spatula around edges. While still warm, turn onto clean kitchen towel sprinkled well with powdered sugar to prevent sticking. (Note: a sifter works well for an even layer.) Carefully roll cake (with towel) beginning at narrow end. Cool completely.
BEAT frosting ingredients in mixing bowl. Carefully unroll towel and remove. Note: Cake is tender and may crack but will roll back together. Spread frosting evenly over cake. Roll tightly. Wrap tightly in waxed paper or foil; refrigerate several hours or overnight. Cut slices to serve.
To use any remaining canned pumpkin, see recipes for Pumpkin Spice Pancakes, Pumpkin Spice Muffins, or Pumpkin Bread.
Use 2 teaspoons pumpkin pie spice for the cinnamon, ginger, and nutmeg.