3 8-ounce packages cram cheese, at room temperature
1 cup powdered sugar
1 tsp vanilla extract
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Instructions
1/2 cup chilled heavy whipping cream
Caramel sauce
1 cup sugar
1/4 cup butter
3/4 cup heavy cream
1 tbsp bourbon
To make the cake, preheat the oven to 350 F and line a 12x17 inch jelly roll pan with parchment and spay with cooking spray.
Beat the egg yolks in the bowl of a stand mixer on medium high for about 2 minutes. Add the brown sugar and mix for another minute.
Scrape down the bowl.
Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice together onto a sheet of wax paper. Add to the egg yolk mixture one third at a time, mixing until incorporated after each addition.
Add the pumpkin and mix on low until combined.
Put the egg whites in a clean bowl and whip with a hand mixer until they form soft peaks. Gradually stream in the sugar and continue beating until the mixture hold stiff peaks. Fold gently into the cake batter.
Spread evenly in the jelly roll pan and bake for 15 minutes, or until the cake springs back when touched.
Remove the cake from the oven and place the pan on a wire rack.
To make the filling, beat the cream cheese on medium speed until smooth. Add the powdered sugar, vanilla, and spices and beat on high for one minute.
In a separate bowl, whip the cream until it hold soft peaks. Fold into the cream cheese mixture.
Remove the cake from the pan but don't take off the parchment. Spread the filling over the cake and roll the cake up starting from the short side closest to you, peeling the parchment off as you roll.
Wrap well and refrigerate until ready to serve.
To make the caramel sauce, put the sugar in a wide, heavy-bottom saucepan over medium heat. Don't stir, but swirl the pan gently until the sugar is melted and golden brown (don't let it get too dark or it will taste burnt and you'll have to start over).
Once the sugar is melted, turn the heat to low and stir in the butter.
Stir in the cream very gradually (a spoonful at a time) until the caramel is uniform and smooth.
Remove from the heat and add the bourbon.
Serve the cake with the caramel on the side.
Originally Submitted
6/6/2013
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