Ingredients
3 large eggs3/4 cup sugar2/3 cup canned pumpkin1/2 teaspoon almond extract3/4 cup all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon ground ginger1/2 teaspoon salt1 tablespoon plus 1 cup confectioners’ sugar, divided6 ounces reduced-fat cream cheese, cubed1 teaspoon butter1/2 teaspoon vanilla extract
Preparation
Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners’ sugar until fluffy.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
