Pumpkin Roulade

Step 1: Cake: Adjust oven rack to middle position and heat oven to 350F.

Step 2: Grease 18 x 13 inch rimmed baking sheet, line with parchment paper, and grease parchment.

Step 3: Whisk flour, spice, baking and salt in medium bowl; set aside.

Step 4: Beat eggs and sugar on medium-high speed until pale yellow and thick, about 6 - 10 minutes. (I do it for 10 minutes)

Step 5: Add pumpkin, reduce speed to low, and beat until incorporated, about 30 seconds.

Step 6: Fold in flour mixture until combined.

Step 7: Spread batter evenly into prepared baking sheet.

Step 8: Bake until cake is firm and springs back when touched, about 15 minutes.

Step 9: Run knife between baking sheet and edge of cake to loosen.

Step 10: Let cake sit for a couple of minutes to cool.

Step 11: Turn out onto a clean linen tea towel dusted with confectioners sugar.

Step 12: Gently peel off parchment attached to cake and discard.

Step 13: Starting from short side, roll cake and tea towel into log.

Step 14: Let cool, seam side down for 1 hour.

Step 15: Filling: Whip cream with stabilizer and spice until nice and thick.

Step 16: In large bowl, cream the sugar and cream cheese until smooth.

Step 17: Fold in the whipped cream.

Step 18: Assembly: Gently unroll cake.

Step 19: Spread with filling, leaving a 1" border at edges. (If you spread filling to edges it will leak out ends when you roll it up again)

Step 20: Re-roll cake gently but snugly, leaving tea towel behind as you roll.

Step 21: Wrap cake firmly in plastic wrap and chill completely, at least 1 hour or up to 2 days.

Step 22: Remove plastic and dust with confectioners sugar and garnish with pecans.