Ingredients

The following ingredients have 10 Servings
  • 3/4 cup flour + 6 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 375°F. Line a 17-inch cookie sheet with parchment paper, and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick. Add in the pumpkin, and mix to combine.
  • Stir flour mixture into the pumpkin mixture.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately loosen and turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together.
  • Immediately, while the cake is hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).
  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese mixture evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices, and serve.