Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- Cream cheese frosting (for filling)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a separate large bowl, beat the eggs and sugar together until thick and pale. Stir in the pumpkin and vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 15 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare a kitchen towel dusted with powdered sugar.
- Once baked, invert the cake onto the towel and peel off the parchment paper immediately.
- Roll the cake up with the towel starting from one short end and let it cool completely.
- Once cooled, unroll the cake, spread the cream cheese frosting evenly, and re-roll the cake without the towel.
- Chill in the refrigerator for at least 30 minutes before slicing. Dust with powdered sugar before serving.
Notes
For best results, use fresh spices and cool the cake completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg