SERVES 8 – 10

This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.

4 tbsp. plus 1 tsp. butter, softened
3⁄4 cup plus 1 tbsp. flour
2 tsp. ground cinnamon
1⁄2 tsp. ground nutmeg
Pinch of fine salt
3 eggs
1 cup granulated sugar
2⁄3 cup canned pumpkin
1 tsp. fresh lemon juice
1 cup roughly chopped pecans
1 1⁄4 cups confectioners' sugar
6 oz. cream cheese, softened
1 tsp. vanilla extract

1. Heat oven to 375°. Grease a 10" × 15" jelly roll pan with 1 tsp. butter and dust with 1 tbsp. flour; tap pan to remove excess flour; set aside. Sift remaining flour, cinnamon, nutmeg, and salt into a bowl; set aside. Beat eggs in a bowl with an electric mixer until fluffy and tripled in size, 4–5 minutes. Add granulated sugar in 3 parts, beating after each addition; beat until thick and creamy, about 2–3 minutes more. Stir in pumpkin and lemon juice; gently fold in flour mixture. Pour batter onto prepared pan; spread out to edges; sprinkle pecans over top. Bake until cooked through, about 15 minutes. Sprinkle a kitchen towel with 1⁄4 cup confectioners' sugar. Working quickly, loosen edges of still-warm cake and turn out onto towel; roll up snugly like a jelly roll. Set aside, seam side down, to let cool, about 1 hour.

2. Meanwhile, beat together remaining butter and confectioners' sugar, cream cheese, and vanilla in a bowl, with an electric mixer, to make a smooth filling. Carefully unroll cake and spread with filling; gently reroll. Transfer cake to a platter, seam side down, cover, and let chill until set. Slice and serve.