Ingredients
Scale
Pumpkin Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (plus extra for dusting)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
Instructions
- Begin by preparing a jelly roll pan, coating it with non-stick spray and lining it with parchment paper. Preheat the oven to 350°F.
- In an electric mixer, whisk together the sugars and eggs for about 3 minutes until light and fluffy.
- Add the pumpkin puree and vanilla extract, then whisk again.
- Sift in the flour, baking powder, pumpkin pie spice, and salt. Gently fold until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on the counter and sprinkle with powdered sugar. Once the cake is baked, immediately invert it onto the powdered sugar-dusted towel, then roll it tightly into a log. Chill in the fridge for about 2 hours until fully cooled.
- Prepare the cream cheese frosting by combining the softened cream cheese, powdered sugar, and vanilla bean paste in an electric mixer.
- Carefully unroll the cake and spread the cream cheese frosting evenly, leaving a 1-inch border.
- Roll the cake back into a log and wrap in plastic wrap, then refrigerate for 30 minutes to 1 hour to firm up.
- Dust with powdered sugar, slice, and enjoy!
Notes
- Roll the pumpkin roll cake in a powdered sugar-dusted thin kitchen towel or parchment to prevent sticking.
- Rolling the cake while warm helps it cool in the rolled shape without cracks or tears.
- Use a 10×15 inch jelly roll pan for baking.
- Work swiftly yet carefully for best results.