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Pumpkin Roll Cake

This cake is full of fall flavors and is perfect to srve at Thanksgiving or to take to a Thanksgiving event with you. Its also perfect as a hostess gift and is just that right size, not too big or too small. Please let me know if you bake it!
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Servings 8 slices

Equipment

  • 1 15x10 Jelly Roll Pan

Ingredients
  

Dry Ingredients

  • 3/4 cup All Purpose Flour (90grams)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice

Wet Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract

Filling

  • 4 oz cream cheese-room temp
  • 3/4 cup powder sugar
  • 3/4 cup heavy cream
  • 1 tsp vanilla
  • 1/4-1/2 tsp ground cinnamon

Instructions
 

  • preheat oven to 375 degrees and prep a 15x10 jelly roll pan. butter, place parchment paper and butter again- set aside
  • in a bowl of a stand mixer, or hand mixer, add the eggs and the sugar, whisk at high speed for 2 minutes straight, until the mix looks nearly white and is fluffy. Once whisked, add pumpkin puree and vanilla and whisk until combined.
  • Sift your dry ingredients directly on top of the bowl contained the egg mix, like I do on video, or sift it in a separate bowl. Combine the dry ingredients to the wet ingredients and gently fold or hand whisk until just combined.
  • pour and spread the batter evenly onto the pan, make sure that you spread it well, including the edges.
  • bake for 10-15 minutes, when you touch the cake, it should spring right back instead of leaving an indentation
  • while the cake bakes, prepare your tea towel or linen towel with confectioners sugar sprinkled all over on top.
  • I let it cool for 5 minutes but no more and then invert onto the towel. take out parchment paper and roll up the cake
  • let it cool at room temp for an hour and then place in fridge to cool for 1+ more hours. In the meantime, prepare filling
  • to prepare filling, in a bowl, beat the room temperature cream cheese until creamy-set aside
  • in another bowl, whisk the heavy cream, sugar, vanilla extract and cinnamon until you get stiff peaks.
  • add the whipped cream to the bowl with the cream cheese and whisk or beat until just combine. Do not over mix or this will make the cream cheese too soft. Refrigerate until ready to fill cake
  • When ready to fill cake, unroll it and spread all of the filling evenly on top. The roll the cake up and sprinkle some confectioners sugar on top
  • Cut and serve. Enjoy!