Pumpkin Swiss Roll

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 10×15-inch jelly roll pan with cooking spray. Place a 10×17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.

Step 2
Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.

Step 3
Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.

Step 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.

Step 5
Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.

Step 6
While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.

Step 7
Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.