Categories: Desserts, Thanksgiving
Ingredients
- 3/4 C Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Salt
- 3 Large Eggs
- 1 tsp Vanilla
- 1 C Sugar
- 2/3 C Pumpkin Puree
- Powdered Sugar (optional)
- Filling
- 1 8oz brick Cream Cheese, softened
- 1 C Powdered Sugar
- 6 Tbsp Butter, softened
- 1 tsp Vanilla Extract
Directions
- Preheat oven to 375
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Line a 15×10 jellyroll pan with parchment paper (spray w/ PAM). Leave an extra 1" of parchment on all sides. Can sprinkle water in pan to make parchment stick
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Whisk together flour, baking powder, baking soda, pumpkin pie spice & salt in large mixing bowl until combined
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In s separate bowl whisk eggs and granulated sugar for 1 minute until thick. Add vanilla & pumpkin and whisk until just combined
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Fold in flour mixture with a rubber spatula – stir until just combined
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Spread evenly into prepared pan & bake 13-15 minutes until top springs back when touched.
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Lift parchment paper & cake onto flat surface & roll.
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Transfer to wire rack & cool completely.
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Combine all filling ingredients
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Unroll cake & spread cream cheese over, leaving 3/4" border on all sides.
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Reroll cake, peeling away parchment as you roll.
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Tightly wrap in plastic wrap & refrigerate at least 1 hour.
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Lightly dust with powdered sugar