Description
A moist and spiced pumpkin cake rolled around a sweet and tangy cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 1/4 cup powdered sugar (for dusting)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper, and grease the parchment.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree and lemon juice.
- Fold the dry ingredients into the wet ingredients until just combined. Spread batter evenly into the prepared pan.
- Bake for 13-15 minutes, until the cake springs back when touched.
- Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off parchment and roll the cake up in the towel, starting from a short end. Let cool completely.
- For the frosting, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake, spread frosting evenly, then re-roll tightly. Chill for at least 1 hour before slicing.
Notes
You can customize the seasonings to taste.