Pumpkin Roll Roll out the barrel of pumpkin fun! Pumpkin cake topped with cream cheese frosting rolled into a classic dessert that's spiral-like appearance stands out at any event. Recommended Product: BLACK+DECKER No Preheat Countertop Convection Oven, Large Capacity Prep Time: 10 min Cook Time: 15 min Ready In: 25 min Serves: 8 Ingredients: ¾ cup all-purpose flour ½ tsp. baking powder ½ tsp. baking soda 2 tsp. ground cinnamon 1 tsp. ground ginger ¼ tsp. ground nutmeg ¼ tsp. ground cloves ¼ tsp. salt 3 large eggs 1 tsp. vanilla extract 1 cup granulated sugar ⅔ cup pumpkin puree ¼ tsp. of cardamom Optional: powdered sugar (to sprinkle on at the end!) Cream Cheese Filling: 1 (8 oz.) brick cream cheese, room temperature 1 cup powdered sugar, sifted 6 Tbsp. butter, softened 1 tsp. vanilla extract Directions: Preheat the BLACK+DECKER™ toaster oven to 375° F on bake setting . Meanwhile, mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined. Line a 15x10 inch pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature. While the cake is cooling, make the cream cheese filling (see below). Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again. Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Slice and serve chilled or warm. To make the Cream Cheese Filling: Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth.