Your favorite fall flavors all rolled into one? Absolutely! This pumpkin cake is rolled with the most delectable cream cheese frosting for a wonderful presentation and an even more wonderful balance of flavor.
Prep Time:30 minutes
Chill Time:1 hour 20 minutes
Cook Time:15 minutes
Total Time:2 hours 5 minutes
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1 cup pumpkin puree
3 large eggs
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
For the cake: Preheat the oven to 375 degrees F. Lightly coat a rimmed 18 x 13-inch baking sheet with cooking spray. Line with parchment paper.
In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Add the pumpkin puree and eggs and mix well.
Pour the mixture onto the baking sheet. Bake for 13 to 15 minutes, until the cake is set and a toothpick inserted in the middle comes out clean.
Remove the cake from the oven and while the cake is still hot, carefully lift up with the parchment from the baking sheet and place on a work surface. Using the parchment paper, roll the cake up jelly roll–style starting at the narrow end of the cake. Set on a wire rack until cool, about 20 minutes.
For the filling: While the cake is cooling, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and powdered sugar until fluffy.
Carefully unroll the cake, spread the frosting evenly over the surface, and reroll the cake, removing the parchment as you roll. Wrap in plastic wrap and refrigerate for 1 hour.
For the topping: Mix together the powdered sugar and cinnamon. Sprinkle over the pumpkin roll, then slice and serve.