I don’t know why it took me 34 years to make this. Unacceptable! It will now be a must make Fall Recipe!!!
Here’s how to make it.
Preheat your oven to 375 degrees. Spray a 10 x 15 x 1 jelly roll pan with cooking spray, top with parchment paper and spray again.
In a medium bowl, mix dry ingredients (except sugars) together and in mixing bowl, add eggs and 1 cup of sugar.
Whisk the eggs and sugar on high speed for about 2 minutes until pale and frothy.
Add in pumpkin puree and vanilla and mix until combined.
On low speed, gradually add in the flour mixture and mix until combined.
Scrape the side of the bowl with a spatchula and mix until everything is combined.
Pour it onto the baking sheet
and spread evenly.
Bake it until it is done….poke it with your finger and if it springs back, it’s done.
While cake is baking, sprinkle a lint free kitchen towel with a generous amount of powder sugar, about 1/4 cup
When the cake is done, carefully invert it onto the sugared up towel.
Carefully peel off the parchment paper.
Roll up the cake in the towel. I prefer rolling it the short way vs the long way because I think it’s prettier.
Place it in the fridge for an hour to cool.
With a mixer, mix ingredients for cream cheese filling until soft and fluffy.
Unroll the cake and evenly spread the cream cheese mixture onto the cake. Leave about a 1/2 inch border of the cake without filling.
Roll it up (I like to roll it up the short way, from left to right ’cause I’m left handed), cover with plastic wrap, and refrigerate for at least an hour.
Sprinkle the top with powdered sugar.
Cut off the ends…
Slice it up! Boom!
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If you haven’t seen this video in a while or you have been in a cave somewhere and have never seen it….I know I know…It’s so 2011….