Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling.
Coat an 18-by-13-inch rimmed baking sheet with cooking spray.
Line with parchment paper and coat the paper with cooking spray.
Sift the flour mixture over the pumpkin mixture and fold with a flexible spatula until combined.
Pour the batter into the prepared pan and spread evenly.
Bake the cake until firm and the top springs back when touched lightly, about 18 minutes.
Immediately run a knife around the edge of the pan to loosen the cake.
Dust with 1 teaspoon confectioners' sugar.
Place a clean kitchen towel on top and quickly flip the cake onto a clean work surface.
Remove the pan and discard the parchment paper.
Dust the cake lightly with 1 teaspoon confectioners' sugar.
Starting at the one side of the cake, carefully roll up the cake in the kitchen towel.
Place seam-side down on a baking sheet and refrigerate until cool, at least 1 hour.
Unroll the cooled cake on a clean work surface, keeping it on the towel.
Spread the filling over the cake to within about 1/2 inch of the edge.
Unwrap the cake and place on a serving platter.
Dust lightly with more confectioners' sugar, if desired.
Slice with a serrated knife into 12 pieces and serve immediately.
Tips
To make ahead:Wrap cake in plastic wrap and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
