Ingredients
Scale
Cake:
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Filling:
- 8 oz cream cheese, softened
- 4 tbsp softened butter
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15 inch pan with parchment paper and grease with spray.
- Whisk eggs, sugar, pumpkin puree, and vanilla extract. Add dry ingredients (flour, baking powder, spices, salt) and mix until smooth. Pour batter into the pan and bake for 15 minutes, or until a toothpick inserted comes out clean.
- (Caution: Hot!) Carefully roll up the hot cake (with parchment paper) from a short end. Let cool completely (around 2 hours).
- While cake cools, beat cream cheese, butter, powdered sugar, and vanilla extract until creamy.
- Unroll the cooled cake, remove parchment paper, and spread filling evenly. Roll back up and refrigerate until chilled. Slice and enjoy!
Notes
- Freezes well! Wrap in plastic wrap and a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
- Makes 1 pumpkin roll.
- Prep Time: 75
- Cook Time: 15