Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a jellyroll pan, lining it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and spices.
- In another bowl, beat the eggs with granulated sugar until pale and fluffy.
- Gently fold in the pumpkin puree and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 12-15 minutes, or until the cake springs back when pressed.
- Prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, invert the cake onto the towel and gently roll it up with the towel. Allow it to cool.
- In a bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth.
- Once cooled, gently unroll the cake and spread the cream cheese filling evenly over the surface.
- Carefully re-roll the cake without the towel and wrap it in plastic wrap to chill in the fridge for at least an hour.
- Slice and dust with powdered sugar before serving.
Notes
Ensure eggs are at room temperature and monitor baking time to prevent overbaking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian