Ingredients:

• PUMPKIN CAKE:
• 3/4 cup all-purpose flour
• 1 1/4 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup canned pumpkin (not pumpkin pie filling)
• 1 Tbsp salted butter, melted
• 1 1/2 tsp. vanilla extract
• Powdered sugar, for dusting
• VANILLA, BUTTER, AND NUT WHIPPED CREAM:
• 1 1/2 cups cold heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 tsp. vanilla, butter, and nut flavoring (vanilla extract if you can't find the vanilla, butter, nut flavoring)

Instructions:

1. PUMPKIN CAKE:

2. Preheat oven to 375°F. Grease and flour a 17"x12" rimmed baking sheet. Line with parchment paper, and grease and flour the parchment paper.

3. In a small bowl, sift together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.

4. In a large mixing bowl, combine eggs and sugar. Beat at medium-high speed for 3 minutes. Add pumpkin, melted butter, and vanilla extract, beating until incorporated. Add the flour mixture, beating at low speed until incorporated, scraping down sides of bowl as necessary. Pour batter into prepared pan, and level with an offset spatula. Bake until a wooden pick inserted in the center of the cake comes out clean, about 10 minutes.

5. Dust cake well with powdered sugar. Lay a clean dish towel over cake in pan. Place a wire rack over dish towel. Invert cake and towel onto wire rack. Starting from a short side, immediately roll up cake with dish towel, jelly-roll style. Let cool on a wire rack, seem side down.

6. When cake has cooled, gently unroll it, and remove dish towel. Spread with Vanilla, Butter and Nut Whipped Cream. Re-roll cake, and place seam side down on a parchment-lined baking sheet. Cover, and refrigerate for 4 hours. Dust cake again with powdered sugar, and cut into slices, using a serrated knife.

7. VANILLA, BUTTER, AND NUT WHIPPED CREAM:

8. In a medium bowl combine cream, powdered sugar, and flavoring. Beat at high speed with a mixer until stiff peaks form. Cover, and refrigerate until needed, up to 8 hours. Makes 3 cups of cream.