Ingredients:
For the Cake:
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3 large eggs
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1 cup granulated sugar
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⅔ cup canned pumpkin (not pumpkin pie mix)
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¾ cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon
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½ tsp ground cloves
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¼ tsp salt
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Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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1 cup powdered sugar
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6 tbsp unsalted butter, softened
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1 tsp vanilla extract
🧑🍳 Instructions:
1. Prep the Oven and Pan:
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Preheat oven to 375°F (190°C).
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Grease a 15 x 10-inch jelly roll pan (or baking sheet with sides), line with parchment paper, and lightly grease again.
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Lay a clean kitchen towel flat and dust it generously with powdered sugar.
2. Make the Pumpkin Cake:
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In a large bowl, beat eggs and sugar until thick and light in color.
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Add pumpkin and mix until combined.
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In another bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
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Gently fold the dry ingredients into the pumpkin mixture just until combined.
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Spread the batter evenly in the prepared pan.
3. Bake:
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Bake for 13–15 minutes, or until the top springs back when lightly touched.
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Immediately loosen the cake and invert it onto the prepared towel.
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Carefully peel off the parchment paper.
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Roll up the cake and towel together (starting from the short side) while it’s hot.
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Let cool completely (about 1 hour).
4. Make the Cream Cheese Filling:
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Beat together cream cheese, powdered sugar, butter, and vanilla until smooth.
5. Assemble the Roll:
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Carefully unroll the cake.
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Spread the cream cheese filling evenly over the cake.
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Re-roll the cake (without the towel this time).
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Wrap in plastic wrap and refrigerate for at least 1 hour to set.
6. Serve:
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Dust with powdered sugar before slicing.
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Slice and enjoy! Store leftovers in the refrigerator.