Pumpkin Roll




3/4 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

3 eggs

1 cup sugar

2/3 cup pumpkin puree


8 oz cream cheese, softened

6 T unsalted butter, softened

2 T maple syrup

1 tsp vanilla extract

1 cup powdered sugar (plus more for towel and dusting)


Preheat oven to 375 degrees. Spray a 10″ x 15″ jellyroll pan with baking spray and line with parchment paper, spray parchment paper as well. (The parchment paper is just extra insurance that you cake will come out of the pan cleanly.)

Combine flour, baking soda, baking powder and spices in a large mixing bowl and whisk to fluff and incorporate. Beat eggs and sugar in a mixing bowl until thick and creamy. Add pumpkin and beat well. Add flour mixture and beat on low speed until incorporated. Spread evenly into prepared pan. Bake 11-15 minutes, rotating halfway through to insure your oven cooks evenly. The cake should spring back when lightly touched.

Prepare kitchen towel by sprinkling with about 1/4 cup powdered sugar in a thin layer. Loosen cake from pan by running a knife around all edges. Carefully flip cake onto towel and peel off parchment paper. Gently roll cake and towel up together and transfer to a wire rack to cool. Let cool completely before assembling.

For filling, beat together cream cheese and butter about 2-3 minutes until smooth. Add syrup and vanilla and beat until combined. Add powdered sugar and beat on low speed until combined, increase speed to medium high and whip until light and fluffy. Set aside until cake is cooled.

To assemble, carefully unroll cake. Quickly spread a thin layer of filling evenly over the cake and re-roll cake without the towel. Wrap cake in a double layer of plastic wrap and refrigerate at least one hour. Dust with powdered sugar just before serving.

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