Pumpkin Roll

A soft and spongy pumpkin cake wrapped around the a sweet cream cheese and pecan filling making a classic and perfect holiday dessert.Thank you Something Swanky

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup sugar
1 tsp. vanilla
2/3 cup pumpkin puree (NOT pumpkin pie filling)

 

For the Filling:

8 oz cream cheese, softened
6 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
1/4 cup pecans, chopped

Powdered sugar for dusting towel and top of cake roll

• Preheat oven to 375ºF.
• Line a 15x10-inch jelly-roll pan with parchment paper 
• Lightly spray with non-stick cooking spray 
• Prepare a towel, eg. a thin flour-sack towel by dusting it with powdered sugar. 
• You want this to be ready as soon as the cake come out of the oven.
• In a medium bowl mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• In a large bowl whisk together the eggs and sugar until thick and creamy. 
• Mix in the vanilla and the pumpkin. 
• Mix in the dry mixture until batter forms and is smooth.
• Pour the batter into the prepared pan, and spread evenly. 
• Bake for 13-15 minutes or until toothpick inserted comes out clean.
• Immediately invert cake onto the prepared towel, and carefully peel back the parchment paper. 
• Roll up the cake and towel together, starting with the narrow end. 
• Cool completely on a wire rack.
• Meanwhile, beat together the cream cheese and butter until smooth. 
• Beat in the powdered sugar and vanilla until smooth.
• Once the cake has completely cooled, gently unroll it and remove towel.
• Spread the frosting over the cake, sprinkle with the chopped pecans, and gently re-roll.
• Wrap roll in plastic wrap and chill for at least an hour before slicing. 
• Dust with more powdered sugar if desired before serving.