Become the baking master this pumpkin season!

1. Prepare Pumpkin Cake: Preheat oven to 375°. Spray 15 x 10-inch rimmed baking pan or jelly roll pan with nonstick cooking spray; line with parchment paper and spray paper with nonstick cooking spray.
2. In medium bowl, combine flour, cornstarch, baking powder, baking soda, cinnamon, salt, allspice and cloves. In large bowl, beat eggs on medium speed 5 minutes or until thick and lemon colored. Reduce speed to low and gradually add granulated sugar; beat 1 minute. Add pumpkin and vanilla extract; mix until just combined. Add flour mixture and mix until just combined. Pour batter into prepared baking pan. Bake 13 to 15 minutes or until toothpick inserted in center comes out clean.
3. Lay dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Remove cake from oven and run a knife along edges to loosen; immediately invert cake onto towel. Gently peel parchment paper off cake and sprinkle cake with remaining 1 tablespoon powdered sugar. Starting at short end of cake, roll up cake with towel while cake is still hot; cool completely on wire rack.
4. Prepare Cream Cheese Filling: In medium bowl, beat cream cheese, butter and vanilla extract on medium speed 2 minutes or until smooth. Add powdered sugar and beat 1 minute or until smooth. Stir in cranberries and pecans.
5. To assemble roulade, unroll cake; remove towel and evenly spread filling over cake. Starting at short end of cake, roll up cake with filling. To serve, sprinkle roulade with additional powdered sugar and slice. Roulade may also be wrapped tightly in plastic wrap and refrigerated up to 2 days in advance.

Approximate nutritional values per serving: 266 Calories, 15g Fat (7g Saturated), 87mg Cholesterol, 251mg Sodium, 29g Carbohydrates, 1g Fiber, 4g Protien

Chef’s Tip: To toast pecans, spread pecans in single layer on rimmed baking pan and bake at 350° for 8 to 10 minutes or until golden brown.