Pumpkin Cream Cheese Roll
Ingredients:
For the Pumpkin Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract
Instructions:
1. Prepare the Pumpkin Cake:
Preheat the oven to 375°F (190°C).
Grease a 15×10-inch jelly roll pan (or rimmed baking sheet) and line it with parchment paper. Grease and flour the parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. Prepare the Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar until thick and light in color, about 2-3 minutes.
Add the pumpkin puree and vanilla extract, and beat until smooth.
4. Combine:
Gradually stir in the dry ingredients into the wet mixture until just combined.
5. Bake the Cake:
Spread the batter evenly in the prepared jelly roll pan.
Bake for 13-15 minutes, or until the cake springs back when lightly touched and pulls away from the edges.
6. Roll the Cake:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, immediately loosen the edges from the pan and carefully turn the cake out onto the towel.
Peel off the parchment paper and roll the cake up tightly in the towel (starting from a short end). Let it cool completely while rolled, about 30-45 minutes.
7. Make the Cream Cheese Filling:
In a medium bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
8. Fill the Cake:
Once the cake has completely cooled, carefully unroll it.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
9. Roll the Cake Again:
Gently re-roll the cake without the towel, rolling it up tightly with the filling inside.
10. Chill and Serve:
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the top with powdered sugar and slice into 1-inch thick pieces.