Pumpkin Roll with Cream Cheese Filling
A classic pumpkin roll featuring cinnamon, cloves, ginger, and nutmeg.  The warm spices and pumpkin combination are sure to delight at any holiday occasion.  It's a real crowd pleaser that I make throughout fall and winter.  Traditionally, a rolled cake is turned over onto a prepared tea towel sprinkled with powdered sugar.  Then you roll up the cake and towel together. Instead of the traditional way, I found a brilliant tip from Tastes Better From Scratch.  Simply roll your cake up with the parchment paper.  Less mess.  Love this!  Enjoy!
Servings: 12 yield(s)
Prep Time: 45 mins
Cook Time: 13 mins
Total Time: 58 mins
Ingredients
    For the Cake
  • 3/4 cup flour
  • 1/3 cup sugar
  • 1/3 cup light brown sugar (packed)
  • 3 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2/3 cup canned pumpkin
    • For the Filling
  • 6 oz cream cheese (softened to room temperature)
  • 1 cup powdered sugar
  • 4 tbsp butter (softened to room temperature)
  • 1 tsp vanilla
Instructions
    For the Cake
  1. Preheat the oven to 375 degrees. Line a 12 "x 17" jelly roll pan or cookie sheet with sides with parchment paper. You can use a 10" x 15" pan, but the baking time will be slightly longer due to a thicker cake.
  2. Mix the flour, baking powder, baking soda, spices, and salt in small bowl. Beat eggs and sugars in large mixer bowl until thick. Beat in pumpkin. Stir in the flour mixture until just combined then spread evenly into prepared pan.
  3. Bake for 13 to 15 minutes until a toothpick comes out clean or until the top of cake springs back when touched. Immediately transfer the cake and parchment paper to a heat resistant surface and begin rolling up the cake starting at the shorter end. Cool completely. Alternatively, a rolled cake is traditionally turned over onto a prepared tea towel sprinkled with powdered sugar and then roll up the cake and towel together. However, I find this to be a bit messier.
    4. For the Filling
  4. Beat the softened cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake so it doesn't crack. Spread cream cheese mixture over cake and then carefully reroll cake. Cover in plastic wrap and refrigerate until serving, at least one hour. Sprinkle with powdered sugar before serving.
Recipe Notes

Traditionally, a rolled cake is turned over onto a prepared tea towel sprinkled with powdered sugar and then roll up the cake and towel together. I found a brilliant tip from Tastes Better From Scratch.  Simply roll your cake up with the parchment paper.  Less mess.  Love this!