Pumpkin Roll


Ingredients

Cake

3/4 cup (96g) all-purpose flour 

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/4 tsp ground cinnamon

1/4 tsp each ginger, nutmeg and cloves

3 large eggs, at room temperature

1 cup (200g) granulated sugar

2/3 cup canned pumpkin 

1/2 tsp vanilla extract

Filling

1 (8 oz) pkg. cream cheese, at room temperature

1 cup (120g) powdered sugar

6 Tbsp (85g) unsalted butter, at room temperature

1 tsp vanilla extract

Instructions

In to 375 degrees. Spray a 15 by 10-inch jelly roll pan

 with non-stick cooking spray. Line with a sheet of parchment paper 

leaving a 1-inch overhang on narrow ends. Spray parchment paper 

with non-stick cooking spray.

In a medium mixing bowl whisk together flour, baking powder, baking 

soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a separate large mixing bowl using an electric hand mixer blend 

together granulated sugar and eggs until slightly pale and creamy, 

about 1 - 2 minutes.

Mix in pumpkin and vanilla extract.

Add flour mixture and fold with a spatula just until combined.

Pour batter into prepared pan, spread into an even layer then wiggle 

pan to evenly level.

Bake in preheated oven until cake is set (about 13 - 15 minutes).

Working quickly, using parchment overhang lift cake and transfer to 

clean, heatproof work surface. Starting on one narrow roll cake up to 

opposite side . If needed tie a kitchen string or ribbon around cake to 

keep parchment from slipping.

Let cool completely on a wire rack, about 2 - 3 hours. Prepare filling 

once cake is done cooling.

To prepare filling: in a medium mixing bowl using an electric hand 

mixer beat together cream cheese, powdered sugar, butter and vanilla 

until smooth.

Slowly unroll cake, spread filling over cake leaving about 1/4-inch 

border uncovered along all edges. Re-roll cake from one narrow end to

 the other .

 Cover cake with parchment or plastic wrap and chill at least 1 hour.

To serve dust top of cake roll with powdered sugar if desired. Cut into 

1-inch slices.

Store cake in refrigerator in an airtight container up to 4 days or freeze

 up to 2 months.


 

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