Ingredients
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and grease a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar until light and fluffy. Gradually add pumpkin puree, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and spices. Fold dry ingredients into the pumpkin mixture.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
- Once baked, sprinkle powdered sugar over a clean kitchen towel. Invert cake onto the towel, remove parchment paper, and roll cake tightly in the towel. Let cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Once cooled, unroll the cake, spread the filling evenly, and roll it back up. Wrap in plastic wrap and chill for a couple of hours.
- Slice and serve, dusting with additional powdered sugar if desired.
Notes
For a gluten-free option, substitute all-purpose flour with gluten-free flour. You can also use maple syrup or honey instead of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian