Ingredients

The following ingredients have 8 Servings
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • confectioner's sugar (for sprinkling)
  • 8 ounces cream cheese (at room temperature)
  • 8 tbsp butter (softened)
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 375F. Line a half sheet pan with a silicone mat or parchment paper.
  • In a small bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, cloves, ginger, allspice, and salt.
  • In another bowl, whisk to combine the eggs, sugar, and pumpkin.
  • Add the dry ingredients to the wet, and mix until no flour streaks remain.
  • Spread into a rectangle about 15×10 inches on the sheet pan, then bake for 13* minutes, until the cake springs back to the touch.
  • While the cake is still warm, sprinkle the top with confectioner’s sugar and cover it with a piece of parchment paper. Carefully flip the tray over, then peel the silicone mat off the cake. Now gently roll the cake up and set aside. While it cools, make the filling.
  • With a hand mixer, whip together the cream cheese, butter, confectioner’s sugar, and vanilla extract.
  • Unroll the cake, then spread the filling evenly, leaving a border at the edges.
  • Roll the cake up and refrigerate for 30 minutes, for the cleanest slices.
  • When ready to serve, trim the edges off, slice, and serve!