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Tablecloth

Pumpkin Log

Ingredients

   Cake:

  • 3/4 cup all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 2 tsp pumpkin pie spice

  • 1/4 tsp salt

  • 3 eggs

  • 1 tsp vanilla

  • 1 cup granulated sugar

  • 2/3 cup pumpkin puree

  • Optional: powdered sugar to sprinkle over top

   Cream Cheese Filling:

  • 1- 8oz packages cream cheese, softened

  • 6 Tbsp butter

  • 1 Tbsp vanilla

  • 1 cup powdered sugar

Directions

1. Preheat oven to 375 degrees. Line a 15x10 jelly roll pan with parchment paper, leaving an extra 1-inch of parchment paper sticking out on both sides of the pan so you can easily lift the cake out after baking.

2. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl until well combined. 

3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin puree. Whisk until just combined. Fold in flour mixture with spatula and stir together until just combined.

4. Spread batter evenly into prepared pan. Bake for 13-15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat surface. Then slowly use your hands to roll the cake- from short end to short end- until it is completely rolled up. Transfer the cake roll to wire rack and allow to cool to room temperature.

5. While the roll is cooling, prepare the filling. Whisk together cream cheese, powdered sugar, butter and vanilla in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a 1/2 tsp or two of milk.

6. Transfer the cake roll to a flat surface, and carefully unroll it until it is flat again. Spread the cream cheese filling evenly over the cake, allowing a 3/4 inch border on the sides.

7. Carefully reroll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the roll in plastic wrap and refrigerate for at least one hour. Remove and unwrap the pumpkin roll and transfer to your serving dish. Lightly dust the roll on all sides with powdered sugar. Slice and serve!