• Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a quarter baking sheet with parchment paper so that it sticks up at least an inch on all sides of the baking sheet. To make sure the paper sits on the bottom of the baking sheet, fold the paper in the corners. Lightly grease the paper.

Small Pumpkin Cake

• Sift the flour, baking powder, salt, and spices over a small mixing bowl to remove any lumps.
  7 tablespoons all-purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg
• In a medium mixing bowl, add the eggs and sugar. Use a hand mixer on medium-high speed to beat the eggs until they are light and pale, and the consistency of soft whipped cream. This may take 5 minutes. Add the pumpkin puree and vanilla extract and beat on medium-low speed until just combined.
  2 large eggs, room temperature, 6 tablespoons granulated sugar, 1/4 cup pure canned pumpkin, 1/2 teaspoon vanilla extract
• Sprinkle 1/3 of the dry ingredients over the eggs. Using a spatula, gently fold the dry ingredients until no dry streaks remain. Repeat this two more times.
• Pour the batter evenly into the prepared baking sheet. Gently smooth out with the spatula - making sure to get the batter even and into the corners.
• Bake the cake for 10 minutes, or until a toothpick inserted in the comes out clean and the cake is springy to the touch. Do not overbake the cake!
• Cool the cake in the pan set on a wire cooling rack for about 2 minutes. Then, use the parchment paper to carefully lift the cake out of the pan. The cake should still be warm - almost hot - but not too hot to handle.
• Roll the cake while it is warm and with the parchment paper still on it - Start rolling the cake at the shorter end. Set the cake roll on the wire cooling rack to cool completely. The cake needs to be rolled while it is warm so it rolls, un-rolls, and re-rolls without cracking.

Chocolate Cream Cheese Filling

• While the cake is cooling, make the filling - In a medium mixing bowl, add the cream cheese and butter. Using a hand mixer beat on medium speed until smooth and creamy. Sprinkle the cocoa powder, salt, and vanilla extract over the cream mixture and continue to beat on medium speed until fully incorporated.
  3 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
• Turn the mixer on low and start adding the powdered sugar. I recommend adding a bit at a time so you don't spray powered sugar everywhere Beat the filling until it is smooth. Taste test after adding the 3/4 cup of powdered sugar and add more powered sugar a tablespoon at a time for a sweeter filling.
  3/4 cup powdered sugar
• Once the cake is cooled, gently un-roll it. Using an offset spatula or small spatula, spread the filling evenly onto the cake - leaving about 1/4 of an inch unfrosted around all of the edges of the cake.
• Re-roll the cake - This time, gently peel the parchment paper off the cake as you roll it. Wrap the filled and rolled cake in plastic wrap and refrigerate for 30 to 60 minutes, or until ready to serve.
• Dust the cake roll with powdered sugar (optional) before slicing and serving. I recommend refrigerating any leftovers because of the cream cheese in the filling.