Persons
8
Serving Size
1 Slices
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- FOR THE CAKE
- Cooking spray
- 1 c. granulated sugar
- 3/4 c. all-purpose flour
- 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. pumpkin spice
- 3 large eggs
- 2/3 c. pumpkin puree
- Powdered sugar, for rolling
- FOR FILLING
- 12 oz. cream cheese, softened
- 1 tbsp. melted butter
- 1 tsp. pure vanilla extract
- 1 1/4 c. powdered sugar
- 1/2 tsp. kosher salt
Instructions
- Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray. In a large bowl, combine sugar, flour, salt, baking soda, pumpkin spice, eggs, and pumpkin puree until just combined. Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.
- Meanwhile, lay out a large kitchen towel on your counter and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.
- Starting at a short end, gently but tightly roll cake into a log. Let cool completely.
- Meanwhile, make filling: In a large bowl, combine cream cheese, melted butter, vanilla, powdered sugar, and salt. Using a hand mixer, whip until smooth.
- When cake is cooled, gently unroll and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.
© 2024 Cody Rodriguez