Ingredients

 
For the cake
  • 2∕3 CUP ALL-PURPOSE FLOUR
  • 1 TEASPOON BAKING POWDER
  • 2 TEASPOONS GROUND CINNAMON
  • 1 TEASPOON GROUND GINGER
  • 1∕2 TEASPOON GROUND NUTMEG
  • 1∕2 TEASPOON KOSHER SALT
  • 3 LARGE EGGS
  • 1 CUP WHITE SUGAR
  • 1∕2 CUP PURE PUMPKIN PUREE
  • 1∕2 CUP CONFECTIONERS’ SUGAR
For the filling
  • 1 CUP CONFECTIONERS’ SUGAR, PLUS EXTRA FOR DUSTING
  • TWO 3-OUNCE PACKAGES CREAM CHEESE, SOFTENED
  • 4 TABLESPOONS (1∕2 STICK) UNSALTED BUTTER, SOFTENED
  • 1∕2 TEASPOON VANILLA EXTRACT
For the cake
  • 2∕3 CUP ALL-PURPOSE FLOUR
  • 1 TEASPOON BAKING POWDER
  • 2 TEASPOONS GROUND CINNAMON
  • 1 TEASPOON GROUND GINGER
  • 1∕2 TEASPOON GROUND NUTMEG
  • 1∕2 TEASPOON KOSHER SALT
  • 3 LARGE EGGS
  • 1 CUP WHITE SUGAR
  • 1∕2 CUP PURE PUMPKIN PUREE
  • 1∕2 CUP CONFECTIONERS’ SUGAR
For the filling
  • 1 CUP CONFECTIONERS’ SUGAR, PLUS EXTRA FOR DUSTING
  • TWO 3-OUNCE PACKAGES CREAM CHEESE, SOFTENED
  • 4 TABLESPOONS (1∕2 STICK) UNSALTED BUTTER, SOFTENED
  • 1∕2 TEASPOON VANILLA EXTRACT
 

Time:

PREP TIME: 25 MINUTES INACTIVE PREP TIME: 2 HOURS TO COOL CAKE, 1 TO 2 HOURS TO SET COOK TIME: 15 MINUTES

 

Serves: 8

Pumpkin Roll

pumpkin_roll-large

FOR THE CAKE
Preheat the oven to 375°F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a separate large bowl, beat eggs and white sugar until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on counter to even out the batter and release any bubbles. Bake for 15 minutes. Meanwhile, dust a dishtowel with confectioners’ sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.

FOR THE FILLING
Combine the confectioners’ sugar, cream cheese, butter, and vanilla. Beat until light and fluffy. Unroll the cake and spread with the filling. Reroll cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners’ sugar before serving.