Healthier Pumpkin Roll with Cream Cheese Frosting

Directions

1. 1
   Prepare the cake: Preheat oven to 375 degrees F. Coat a 15- x 10-inch jellyroll pan with cooking spray.
2. 2
   Whisk together flour, cinnamon, salt, baking powder, baking soda, allspice, ginger, nutmeg and cloves in a large bowl.
3. 3
   Beat eggs and granulated sugar with an electric mixer fitted with a whisk attachment on medium-high speed until light, fluffy and pale yellow, about 3 minutes.
4. 4
   Add pumpkin and vanilla; beat until fully combined, about 30 seconds.
5. 5
   Add flour mixture to egg mixture; gently fold in using a spatula until combined.
6. 6
   Pour batter into prepared jellyroll pan, gently spreading to edges of pan using an offset spatula.
7. 7
   Bake in preheated oven until cake is dry to the touch and edges have pulled away from pan, 13 to 15 minutes.
8. 8
   Meanwhile, sift 2 tablespoons of the powdered sugar onto a clean linen kitchen towel. Once cake is finished baking, immediately invert onto towel, and carefully remove parchment paper from cake. Sift 2 tablespoons of the powdered sugar on top of cake to cover thoroughly. Starting with 1 short end, roll up cake and towel together toward the opposite end (working fast while cake is still hot so it does not crack).
9. 9
   Let rolled cake cool to room temperature, about 1 hour.
10. 10
    Meanwhile, prepare the filling: Beat cream cheese and yogurt with a stand mixer fitted with a paddle attachment on medium-high speed until smooth, 1 to 2 minutes.
11. 11
    Add powdered sugar, maple syrup and vanilla; beat on medium-high speed until combined and smooth, about 1 minute. Set aside at room temperature until ready to use.
12. 12
    Gently unroll cake, and remove towel.
13. 13
    Spread filling in an even layer on top of cake. Re-roll cake in the same direction, and place on a serving platter. Refrigerate at least 1 hour or up to 3 hours. Dust with remaining 2 tablespoons powdered sugar and serve.