Yield: About 10-12 servings
For the Cake:
¾ cup (105 g) Cup4Cup Multipurpose Flour
½ teaspoon (2 g) baking powder
½ teaspoon (2 g) baking soda
½ teaspoon (1 g) ground cinnamon
½ teaspoon (1 g) ground ginger
¼ teaspoon (0.5 g) ground clove
¼ teaspoon (2 g) kosher salt
3 large eggs, at room temperature
1 cup (200 g) granulated sugar
2/3 cup (180 g) canned pumpkin puree
For the Filling:
8 ounces (225 g) cream cheese, at room temperature
4 tablespoons (84 g) unsalted butter, softened
1 ¼ cup (143 g) powdered sugar
1 teaspoon (5 g) vanilla bean paste or vanilla extract
- Preheat oven to 375°F.
- Line an 18” x 13” jelly roll pan with parchment paper. Spray with pan spray.
- Combine flour, baking powder, baking soda, cinnamon, ginger, clove and salt in a small bowl.
- In the bowl of a mixer, beat eggs and granulated sugar together until thick and pale. Beat in pumpkin. Gently stir in flour mixture. Pour batter onto the prepared pan and spread into an even layer.
- Bake for 15 minutes until the top of the cake springs back when pressed. Cool cake for 2 minutes then loosen cake with parchment paper intact from the pan. Place cake onto a working surface. Dust a layer of powdered sugar on top of the cake. With the parchment paper attached, roll up the cake into a log-shape starting at the narrow end. Place the cake onto a wire rack to cool to room temperature.
- While the cake cools, beat the cream cheese and butter together until smooth in the bowl of stand mixer. Add the powdered sugar and vanilla, and then beat together until smooth.
- When the cake is cool, carefully unroll the cake. If any parts of the cake are sticking to the parchment paper, use a small knife to loosen. Be very careful not to tear the cake. Spread the cream cheese filling onto the cake in an even layer. Reroll the cake while peeling the parchment paper away from the cake simultaneously.
- Place the cake seam-side down onto a tray. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
- To serve, sprinkle with powdered sugar and slice into 10-12 pieces.
This recipe may look intimidating, but it’s one of the easiest things we’ve made in a while!