Prep Time: 30 minutes | Cook Time: 12 minutes
- 1/3 cup powdered sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
For The Filling
- 8 oz cream cheese, softened
- 6 Tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Preheat your oven to 375ºF. Spray a 15x10-inch jelly roll pan with cooking spray and add a piece of parchment paper. Meanwhile sprinkle the powdered sugar evenly on a thin kitchen towel.
In a bowl combine the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a separate bowl beat together the eggs and sugar until thick. Add in the pumpkin and stir to combine. Add to the flour mixture and fold to incorporate. Pour into the pan and spread evenly.
Bake until the top of the cake springs back when touched, about 13-15 minutes, making sure not to over bake. Loosen the cake and turn onto the prepared towel. Peel off the parchment paper and roll the cake in the towel, starting at the narrow end. Cool completely in the towel.
While the cake cools, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll the cake and spread the mixture over the cake evenly. Reroll cake and wrap tightly in plastic wrap. Chill one hour before serving.
The best way to make sure the powdered sugar is on the towel evenly is if you use a sifter.
Serve with a sprinkling of powdered sugar if desired.
Love baking? Try out our Cinnamon Pie