Pumpkin Roll Recipe by Emily Nabors Hall from Southern Living.

Ingredients

• Cooking spray
• 3 large eggs, at room temperature
• 1 cup granulated sugar
• 2/3 cup canned pumpkin (15-oz. can)
• 2 tsp. vanilla extract, divided
• 3/4 cup (about 3 1/4 oz.) all-purpose flour
• 1 tsp. pumpkin pie spice
• 1/2 tsp. baking powder
• 3/4 tsp. kosher salt, divided
• 1 1/2 cups (about 6 oz.) powdered sugar, divided
• 1 (4.4-oz.) white chocolate bar, chopped (about 3/4 cup)
• 1 (8-oz.) pkg. cream cheese softened

Directions

Preheat oven to 350°F and lightly coat a 15×10-inch jellyroll pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray again with cooking spray.

Cake:

1. Combine wet ingredients; whisk together eggs, granulated sugar, pumpkin, and 1 ½ tsp of vanilla in a bowl. Whisk together the dry ingredients; flour, pumpkin pie spice, baking powder, and ½ tsp of salt until well combined. Gradually sift the dry mixture into the wet mixture, folding to combine. Make sure that no flour pockets remain.
2. Pour the batter in an even layer into the prepared pan.
3. Bake the cake on the center rack for about 12 minutes. The center of the cake should spring back when pressed lightly.
4. While the cake is baking, lay a linen towel down on a work surface (16”x12”). Sift ¼ cup of powdered sugar on the linen cloth.
5. Turn the cake immediately onto the sugar-coated towel. Remove and discard the parchment paper.
6. Starting on the short end, gently roll up the cake and towel together. Let cool on a wire rack for about 2 hours.

Filling:

1. For the filling, fill a medium saucepan with water (1 inch deep). Bring the saucepan to a boil over medium-high heat and reduce to a simmer over medium-low. 
2. Put the white chocolate into a heatproof bowl and place the bowl on top of the saucepan, not touching the water. Cook over medium-low heat and stir until the chocolate is fully melted. 
3. Remove the bowl from the heat and stir in the cream cheese in 1-ounce increments until fully combined.
4. Stir in 1 cup of powdered sugar, ½ tsp vanilla, and ¼ tsp salt. Chill, covered until the frosting is firm enough to spread. Approximately 1 hour.
5. Very carefully unroll the cake and spread the frosting. Leave an ½ inch border on all sides.
6. Reroll the cake without the towel. Dust with the remaining ¼ cup of powdered sugar.