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Pumpkin Roll Cake
Prep Time: 00:60
Cook Time: 00:15
1/4 cup powdered sugar (to dust kitchen towel)
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling! )
1 cup pecan or walnuts (optional)
8 ounces cream cheese, softened
1 cup sifted powdered sugar
1 stick salted butter, softened
1 teaspoon pure vanilla extract
powdered sugar (for garnish)
1Preheat the oven to 350 degrees. Line a 12x17 inch jelly roll pan with parchment paper, making sure to come up the sides of the pan. Sprinkle a kitchen towel with powdered sugar and set aside.
2Combine flour, baking powder, baking soda and spices into a small bowl.
3Beat eggs and sugar in a stand mixer fitted with the paddle attachment until thick.
4Beat in the pumpkin puree.
5Stir in the flour mixture on low speed.
6Spread evenly into the prepared pan. Sprinkle with nuts at this point if you like!
7Bake for 12-15 minutes or until the top of the cake springs back and isn't sticky.
8Straight from the oven, using the edge of the parchment paper, remove from the pan and flip over onto the sugared kitchen towel.
9Peel off the parchment paper. Roll up the cake and towel together, starting with the narrow end. Cool for 30 minutes - 1 hour while rolled up.
10To make the filling, beat the cream cheese, butter, powdered sugar and vanilla in a mixer on medium speed until smooth.
11Carefully unroll the cake. Spread the filling evenly over the cake and then re-roll.
12Wrap in plastic wrap and chill for at least 1 hour. Before serving, dust the cake with powdered sugar.
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