Pumpkin Roll Cake Recipe

• Difficulty: Easy
• Yield: 1 cake (6 servings)
• Nutritional Information per Serving: 533 Calories, 22 g Total Fat, 12 g Saturated Fat, 80 g Carbohydrates, 2 g Dietary Fiber, 66 g Sugar, 7 g Protein, 149 mg Cholesterol, 360 mg Sodium
• Total Time: 4 hr 35 min (includes cooling and chilling)
• Active Time: 20 min

Cake:

• Butter, for greasing the pan
• 2/3 cup all-purpose flour, plus extra for dusting
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup pumpkin puree

Filling:

• 1 cup confectioners' sugar
• Two 3-ounce packages cream cheese, softened
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Confectioners' sugar, for dusting

1. Preheat oven to 375F. Line a jelly-roll pan with parchment, then lightly butter and flour it.
2. Whisk flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl until combined.
3. Beat sugar and eggs on high until fluffy and pale, about 5 minutes. Mix in pumpkin puree, then gradually add dry ingredients. Spread batter evenly in pan; drop pan on counter twice to remove bubbles. Bake 15 minutes.
4. Sprinkle a clean dish towel with confectioners' sugar. Invert hot cake onto towel, roll from short end, and chill on a tray for 2 hours until cool.
5. Blend confectioners' sugar, cream cheese, butter, and vanilla until creamy and light.
6. Unroll cake, spread with filling, re-roll tightly, wrap in plastic, and chill 1-2 hours. Dust with confectioners' sugar before serving this irresistible pumpkin roll!