Pumpkin Roll Cake (Print)

Spiced pumpkin cake meets creamy cheese filling in this soft dessert perfect for autumn celebrations and get-togethers.

# Ingredients:

01 - 1 teaspoon vanilla extract.
02 - 6 tablespoons unsalted butter, softened.
03 - 1 cup powdered sugar, sifted.
04 - 8 oz cream cheese, softened.
05 - Powdered sugar (to sprinkle on top).
06 - 2/3 cup pumpkin puree.
07 - 1 cup granulated sugar.
08 - 3 large eggs.
09 - 1/4 teaspoon salt.
10 - 1/4 teaspoon ground cloves.
11 - 1/4 teaspoon ground nutmeg.
12 - 1/2 teaspoon ground ginger.
13 - 1/2 teaspoon ground cinnamon.
14 - 1/2 teaspoon baking soda.
15 - 1/2 teaspoon baking powder.
16 - 3/4 cup all-purpose flour.

# Steps:

01 - Set your oven to 375°F (190°C). Line a jelly roll pan (15x10-inch) with parchment and grease it lightly.
02 - Blend the flour, salt, spices (cinnamon, ginger, nutmeg, cloves), baking powder, and soda in a bowl.
03 - In another bowl, whip up the eggs and sugar until it thickens. Stir in the pumpkin puree until it’s well mixed.
04 - Carefully add the dry mix to the wet one a little at a time, stirring until smooth.
05 - Pour the mixture into the pan, spreading it out to make it even.
06 - Pop it in the oven for about 13-15 minutes. It's ready when you press on it lightly, and it springs back.
07 - While it's warm, roll it up in a towel coated with powdered sugar. Let it sit to cool down.
08 - For the filling, whip up the cream cheese, softened butter, sugar, and vanilla until smooth and creamy.
09 - Take the cooled cake, unroll it gently, and spread the filling evenly over the surface.
10 - Roll it back up (skip the towel this time), and pop it in the fridge for an hour or more before cutting.

# Notes:

01 - For a pretty finish, dust powdered sugar over the roll right before serving.
02 - Keeping it in the refrigerator for at least an hour makes slicing much easier.

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