Pumpkin Pecan Cake Roll

Ingredients

For the Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 eggs
3/4 granulated sugar
1/4 cups light brown sugar
2/3 cup canned pumpkin
1 teaspoon vanilla extract

For the Filling:

8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon light brown sugar
3/4 cup, plus 2 tablespoons powdered sugar
1 teaspoon vanilla bean paste
1 cup finely chopped, toasted pecans, divided

For the Topping:

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract or paste
1 tablespoon bourbon, optional

Directions

For the Cake: 

1. Preheat oven to 375°F. Line a Farberware ColorVive 11x17-Inch Baking Sheet with parchment paper and spray well with non-stick pan spray.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
3. In the bowl of an electric mixer, whip eggs with both sugars on medium-high speed until until pale in color, about 5-7 minutes. Add pumpkin followed by vanilla, mixing until incorporated.
4. Add the dry ingredients and mix until combined. Pour batter evenly into prepared pan and bake for about 10-12 minutes, until cake springs back to the touch. While the cake is baking, place a tea towel on the counter and sift powdered sugar over it, making sure to completely cover it.
5. Immediately turn cake out onto prepared towel and peel off parchment paper. Using the tea towel, gently roll cake up, starting at the narrow end. Allow the cake to cool completely while you prepare the filling.

For the Filling: 

1. In the bowl of an electric mixer, cream cream cheese, butter and light brown sugar until light and fluffy. Add powdered sugar followed by vanilla, mixing on medium-high speed until fully combined.
2. Unroll completely cooled cake roll and spread frosting in an even layer leaving 1/2-inch border around the edges. This will ensure frosting doesn’t spill out when rolling the cake up. Sprinkle 1/2 cup pecans over the frosting. Gently roll the cake back up, wrap in plastic wrap, and refrigerate for about one hour.
3. * You can make the cake up to this point and refrigerate up to 3 days.

For the Topping: 

1. Unwrap cake and transfer to serving plate.
2. In the bowl of an electric mixer, whip heavy cream with powdered sugar, vanilla and bourbon until stiff peaks form.
3. Frost cake roll using an offset spatula. Garnish cake with reserved pecans. Serve immediately.