Ingredients (8 slices)
For the Pumpkin Cake
- 71g (scant 2/3 cup) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- pinch of fine sea salt
- 2 large eggs, room temperature
- 75g (1/3 cup + 1 Tbsp, packed) light brown sugar
- 75g (1/3 cup + 1 Tbsp) granulated sugar
- 1 1/2 tsp vanilla extract
- 120g (1/2 cup) canned pumpkin puree
- 2-3 Tbsp powdered sugar, for dusting the towel
For the Cream Cheese Filling
- 170g (6 oz) block cream cheese, room temperature
- 85g (6 Tbsp) unsalted butter, room temperature
- 1 1/2 tsp vanilla extract
- pinch of fine sea salt
- 315g (2 2/3 cups) powdered sugar
Prepare the Pan and Oven to 350F
Get a 9×13 inch baking pan. Spray it with nonstick spray, then line it with parchment paper, leaving some overhang on the sides to act as handles. Spray the parchment paper lightly as well.
Lay a clean, thin kitchen towel – not a fuzzy terrycloth one – flat on your counter and dust it generously with the 2-3 tablespoons of powdered sugar.
Mix and Bake the Cake
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
In a large bowl, whisk or beat the eggs, brown sugar, granulated sugar, and vanilla until smooth. Mix in the pumpkin puree. Pour the wet ingredients into the dry and whisk until just combined; do not over-mix.
Pour the batter into the prepared pan and spread it into an even layer. Bake for ~15-18 minutes, until the cake springs back when you poke it lightly.
Roll the Hot Cake in a Towel
This has to be done as soon as the cake comes out of the oven. Use the parchment handles to lift the hot cake out and immediately invert it onto the sugared towel.
Peel off the parchment paper. Starting from a short end, gently but tightly roll up the cake with the towel inside. Let it cool completely on a wire rack, which will take about an hour. This step gives the cake its “muscle memory” so it doesn’t crack later.
Make the Filling and Assemble
While the cake cools, beat the cream cheese and butter until smooth. Add the vanilla, salt, and one cup of powdered sugar and beat until combined. Gradually add the rest of the powdered sugar until the frosting is thick but spreadable.
Gently unroll the cooled cake. Spread the frosting evenly over the surface, leaving a small border. Tightly re-roll the cake, without the towel this time.
Wrap the finished roll in plastic wrap and chill for at least an hour to set the frosting. Before serving, trim the ends with a serrated knife for a clean look and dust with more powdered sugar.
Pumpkin Roll
Ingredients
For the Pumpkin Cake
- 71g all-purpose flour scant 2/3 cup
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- pinch fine sea salt
- 2 large eggs room temperature
- 75g light brown sugar 1/3 cup + 1 Tbsp, packed
- 75g granulated sugar 1/3 cup + 1 Tbsp
- 1 1/2 tsp vanilla extract
- 120g canned pumpkin puree 1/2 cup
- 2-3 Tbsp powdered sugar for dusting the towel
For the Cream Cheese Filling
- 170g block cream cheese 6 oz, room temperature
- 85g unsalted butter 6 Tbsp, room temperature
- 1 1/2 tsp vanilla extract
- pinch fine sea salt
- 315g powdered sugar 2 2/3 cups
Instructions
- Preheat oven to 350F. Line 9×13 pan with parchment, leaving overhang. Spray with nonstick spray.
- Dust clean kitchen towel with 2-3 tbsp powdered sugar.
- Whisk flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- Beat eggs, sugars, and vanilla until smooth. Mix in pumpkin puree.
- Fold wet ingredients into dry until just combined.
- Spread batter in pan. Bake 15-18 minutes until springy.
- Immediately invert hot cake onto sugared towel. Remove parchment.
- Roll cake with towel from short end. Cool completely on wire rack.
- Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar gradually until spreadable.
- Unroll cooled cake. Spread filling evenly, leaving small border.
- Re-roll cake tightly without towel.
- Wrap in plastic and chill 1 hour.
- Trim ends before serving. Dust with powdered sugar.
