Ingredients
Cake
- 3/4 cup all-purpose flour
- 3 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1 cup powdered sugar, plus more for dusting
- 4 tbsp unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to allow it to reach the right baking temperature while you prepare the batter.
- Prepare the baking pan: Spray a 10 x 15 inch baking pan with nonstick spray so the parchment paper will stick. Line the pan with parchment paper, leaving an extra 1 inch overhang on the longer sides for easy removal. Grease the parchment paper generously with baking spray as well to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg until well combined.
- Beat eggs and vanilla: Using a hand mixer or stand mixer with a whisk attachment, beat the eggs and 1 tsp vanilla extract on high speed until bubbly and light, about 2 minutes.
- Add sugar: Gradually add the granulated sugar and continue beating until the mixture becomes fluffy and creamy, around 2 more minutes.
- Incorporate pumpkin puree: Add the pumpkin puree to the wet egg mixture and mix well until fully combined.
- Combine wet and dry ingredients: Pour the dry ingredient mixture over the wet ingredients and gently fold together with a rubber spatula until just incorporated, taking care not to overmix.
- Spread batter and bake: Evenly spread the batter into the prepared baking pan. Gently shake the pan to level the batter and smooth the surface. Bake for 10 to 12 minutes, just until the cake springs back lightly to the touch.
- Remove and loosen cake: As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan if necessary. Carefully lift the cake out using the parchment paper overhang onto a flat, heat-safe surface.
- Roll the warm cake: Immediately and gently roll the cake with the parchment paper from the short end to the short end. Place it rolled up on a wire rack to cool completely. This step helps the cake hold its rolled shape.
- Prepare cream cheese frosting: While the cake cools, beat together the cream cheese, powdered sugar, unsalted butter, and 1 tsp vanilla extract in a small bowl until the frosting is smooth and fluffy.
- Unroll and frost cake: Once cooled, carefully unroll the cake. Spread the cream cheese frosting evenly over the surface with a spatula.
- Re-roll and chill: Roll the cake back up tightly without the parchment paper and refrigerate for about one hour to set the frosting and help the roll hold its shape.
- Finish and serve: Before serving, dust the top of the cake roll with additional powdered sugar for a lovely presentation.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use fully cooled cream cheese and butter for a smooth frosting without lumps.
- The parchment paper overhang helps lift the cake out easily for rolling and reduces damage.
- The roll should be refrigerated to set and hold shape before slicing.
- Use a sharp serrated knife to slice the cake rolls neatly without crushing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian