Description
A delightful autumn dessert that combines the flavors of pumpkin, cinnamon, and nutmeg, perfect for family gatherings.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice blend
- ¼ teaspoon salt
- 3 large eggs
- 1-¼ cups granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, room temperature
- ¼ cup salted butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 1/8 teaspoon ground cinnamon (for frosting)
- 3 cups powdered sugar (for frosting)
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C) and grease a jelly-roll pan.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- In another bowl, beat together the eggs and granulated sugar until light and fluffy.
- Add the pumpkin and vanilla extract to the egg mixture, mixing well.
- Gradually combine the dry ingredients with the wet mixture until just blended.
- Pour the batter into the prepared pan, spreading it evenly, and bake for 15-20 minutes.
- Cool the cake slightly, then invert it onto a powdered sugar-dusted towel and roll it up with the towel until cool.
- Prepare the cream cheese frosting by beating together the cream cheese, butter, vanilla, cinnamon, and powdered sugar until smooth.
- Unroll the cooled cake, spread frosting, and roll it back up without the towel.
- Wrap in plastic wrap and refrigerate before slicing and serving.
Notes
Consider adding chopped nuts or chocolate chips to the batter for extra texture. If cracks occur when rolling, use frosting to patch them up.
