Pumpkin Roll with Cream Cheese Frosting

Ingredients

• 1 cup all-purpose flour, (plus additional for the pan)
• 1/3 cup confectioner’s sugar, (plus additional for serving)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie seasoning
• 1/2 teaspoon kosher salt
• 4 large eggs
• 1 cup light brown sugar
• 2/3 cup pumpkin purée
• 1 (8-ounce) package of cream cheese
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioner’s sugar

Instructions

1. 1

   --- For the spiced pumpkin cake: ---

2. 2

   Preheat the oven to 375ºF (190ºC). Grease a 15” x 10” (38cm x 25cm) jelly roll pan and line it with parchment paper. Grease and flour the parchment paper.

3. 3

   Prepare a clean cotton kitchen towel and sprinkle it with the confectioner's sugar.

4. 4

   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie seasoning and salt.

5. 5

   In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl, beat the eggs and granulated sugar until combined, about 2 minutes. Add the pumpkin and mix until combined.

6. 6

   Add the flour mixture, mixing until just combined then spread evenly into the prepared jelly roll pan.

7. 7

   Bake until the top of the cake springs back when gently pressed, about 15 minutes.

8. 8

   Carefully flip the cake onto the prepared towel, peel off the paper and discard. Roll up the cake and towel together and let cool completely on a wire rack, about 20 minutes. This will help the cake to keep its shape without cracking.

9. 9

   --- For the cream cheese frosting: ---

10. 10

    In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.

11. 11

    Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once combined, beat on medium for another minute then set aside.

12. 12

    --- For assembly: ---

13. 13

    Carefully unroll the cake and remove the towel. Evenly spread the cream cheese frosting over the cake and carefully re-roll. Wrap in plastic wrap and refrigerate for at least one hour and up to 3 days.

14. 14

    Prior to serving, dust the pumpkin roll with powdered sugar. Slice into 1" (2.5cm) pieces and serve.