Pumpkin Roll with Cream Cheese Frosting

Ingredients

• 250 grams (1 1/4 cups) granulated sugar
• 4 large eggs, room temperature
• 150 grams (3/4 cup) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 120 grams (1 cup) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice (*see note for substitution)
• powdered sugar for dusting the towel
• 225 grams (8 ounces) full fat cream cheese, room temperature
• 28 grams (2 tablespoons) unsalted butter, room temperature
• 360 grams - 480 grams (3-4 cups) powdered sugar
• large pinch salt

Instructions

1. 1

   Ingredients: About 30 minutes before making the cake...: Ingredients: About 30 minutes before making the cake take the eggs, cream cheese, and butter out of the refrigerator to come to room temperature.

2. 2

   Oven: Position an oven rack to the center...: Oven: Position an oven rack to the center position and preheat to 375°F/190°C.

3. 3

   Pan: Grease an 18 x 13-inch (46 x...: Pan: Grease an 18 x 13-inch (46 x 33 cm) rimmed half sheet pan and line with parchment paper so the grease holds the paper in place.

4. 4

   Towel: Lay a big thin cotton dish towel...: Towel: Lay a big thin cotton dish towel (I like to use flour sack towels) on a worksurface and dust liberally with powdered sugar. This is what the cake will be rolled up in when it comes out of the oven.

5. 5

   Beat Eggs: In the bowl of a stand...: Beat Eggs: In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, beat the eggs and granulated sugar on medium speed for about 2 minutes until they have thickened and increased in volume.

6. 6

   Add Pumpkin: Mix in the pumpkin puree and...: Add Pumpkin: Mix in the pumpkin puree and the vanilla extract.

7. 7

   Mix Dry Ingredients: In a medium mixing bowl,...: Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.

8. 8

   Combine: Add the dry ingredients into the wet...: Combine: Add the dry ingredients into the wet ingredients and use a silicone spatula to mix until everything is incorporated.

9. 9

   Pour the batter into the prepared pan and...: Pour the batter into the prepared pan and use an offset spatula to spread it out as evenly as possible. It will be very thin. Tap the pan on the counter a few times to get out any air bubbles and to help even it out.

10. 10

    Bake at 375°F/190°C for 15-18 minutes, until a...: Bake at 375°F/190°C for 15-18 minutes, until a toothpick comes out clean.

11. 11

    Carefully remove the cake with the parchment paper...: Carefully remove the cake with the parchment paper to a cooling rack to make it easier to handle. Invert the cake into the prepared towel. Liberally dust more powdered sugar over the top of the cake so it won't stick to the towel.

12. 12

    Roll: Starting at the short end, carefully roll...: Roll: Starting at the short end, carefully roll the cake up in the towel. Allow to cool fully- at least 1 hour.

13. 13

    Make Frosting: In the bowl of a stand...: Make Frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, add the cream cheese and butter. Mix on medium-low speed until combined and creamy. Add about 360 grams (3 cups) of the powdered sugar and a large pinch of salt. Mix on low speed until it starts to incorporate and then increase to medium-low. Scrape down the bowl and add up to 1 more cup of powdered sugar if desired to thicken and sweeten it up.

14. 14

    Fill: Carefully unroll the cake and use an...: Fill: Carefully unroll the cake and use an offset spatula to spread the frosting evenly over the entire cake. There is no need to leave any borders.

15. 15

    Roll the cake back up into a tight...: Roll the cake back up into a tight roll and wrap in plastic wrap. Refrigerate for at least 2 hours before slicing and serving.

16. 16

    To serve, dust powdered sugar over the top...: To serve, dust powdered sugar over the top and then slice with a serrated knife.

17. 17

    Store uneaten cake in the refrigerator in an...: Store uneaten cake in the refrigerator in an airtight container for up to 5 days.