For the cake:
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup chopped pecans
For the cream cheese filling:
6 ounces cream cheese, softened
4 tablespoons butter, softened
1 tablespoon canned pumpkin
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 cups confectioners’ sugar
Preheat the oven to 350 degrees F. Line a 15x10x1 baking sheet with greased parchment paper.
Sift the flour, baking powder, salt, cinnamon, nutmeg and allspice into a small bowl. Crack your eggs and separate them into yolks and whites.
Beat your egg white on high in your kitchen mixer until stiff peaks form. Remove and set aside.
In your kitchen mixer, beat the egg yolks on high for 2 minutes until thick and lemon colored. Add sugar and beat 1 additional minute. Add the pumpkin and beat on low until incorporated.
Pour the dry ingredients into the mixer and beat until incorporated. Gently fold in the egg whites and chopped pecans.
Use a rubber spatula to spread the batter onto your greased baking sheet, taking care to cover the entire sheet evenly. Bake at 350 for 15-18 minutes or until a toothpick comes out clean. Be careful not to overbake.
Dust a linen towel with confectioners’ sugar. Carefully turn the cake onto the towel while it is still warm. Now, roll the cake up in the towel like a pinwheel. Place the seam-side down on clean baking sheet and place it in the fridge to cool.While the cake is cooling, whip up the filling. Sift your confectioners’ sugar and cinnamon into a small bowl and set aside. Cream the softened butter, cream cheese, vanilla and 1 tablespoon pumpkin filling in your mixer until light and fluffy. Add the sifted confectioners’ sugar and beat for 1 minute on high.
Remove the chilled cake from the fridge and gently unroll it. Remove the towel. Spread the cream cheese filling over the cake leaving a 1 inch border on all sides. Roll the cake up again and place seam-side down on a serving platter. Dust with confectioners’ sugar and serve chilled.