Ingredients: |
Ingredients: Pumpkin Cake Ingredients:
¾ c. All Purpose Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
1 ½ tsp. Cinnamon
½ tsp. Ground Ginger
¼ tsp. Ground Nutmeg
¼ tsp. Ground Cloves
¼ tsp. Salt
3 Large Eggs
1 ¼ tsp. Vanilla Extract
⅔ c. Pumpkin Puree
Cream Cheese Filling Ingredients:
1 (8 oz.) Brick of Cream Cheese - Room Temperature
1 c. Powdered Sugar, sifted
6 tbsp. Butter, softened
1 tsp. Vanilla Extract
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Directions: |
Directions:Pumpkin Roll:
Preheat oven to 375º
Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
Line a 15x10 inch jelly-roll pan with parchment paper, leaving an extra 1 inch of parchment sticking up on both 15" sides of the pan so you can easily lift the cake out after baking.
Spread the batter evenly onto prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched.
Carefully lift the parchment paper and cake out onto a flat, heat safe surface.
While it's still fairly warm, slowly, use your hands to roll the cake - rolling from the short end to the short end, until it is completely rolled up. Transfer the cake roll to a wire rack and cool until it reaches room temperature.
While the cake is cooling, make the cream cheese filling.
Cream Cheese Filling:
Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth.
If the filling is too thin, add more powdered sugar. If it too thick, add a half teaspoon or two of water. You want a medium consistency so that the filling is easy to spread, but not too warm or too thin that it will ooze out of the cake when you're rolling it up.
When the cake has reached room temperature, transfer the cake roll to a flat surface and carefully unroll it until it is flat again (or mostly flat, it's okay if it curls up on the ends).
Spread the cream cheese mixture evenly over the cake, leaving a 3/4" border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you'd like.
Slice and serve.
If you have leftovers, just re-wrap the pumpkin roll in plastic and store in refrigerator for up to 3 days. |
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