Pumpkin Roll Cake

By Dixie8686

Ingredients

• Butter, for greasing pan
• 2/3 cup all-purpose flour, plus more for flouring pan
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/2 cup confectioners' sugar
• 1 cup confectioners' sugar
• Two 3-ounce packages cream cheese, softened
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Confectioners' sugar, for dusting

Details

Servings 1
Preparation time 250mins
Cooking time 265mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.

In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.

In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.

Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.

For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.

Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

Recipe courtesy of Katie Lee

CATEGORIES:

Pumpkin

Dessert

Cake

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