Makes 8 servings
¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup sugar
⅔ cup canned or cooked pumpkin purée
1 (8-ounce) package cream cheese, softened
6 tablespoons butter or margarine, softened
1 cup powdered sugar, plus more for garnish
1 teaspoon vanilla
Preheat oven to 375 degrees. Line a 10 x 15-inch jelly roll pan with parchment paper, prepare the paper with nonstick cooking spray, and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl, combine the sugar and eggs and beat until thickened, about 2 minutes.
Add the pumpkin and mix to combine. Fold in the flour mixture until combined. Spread the batter evenly into the bottom of the prepared pan. bake for 13–15 minutes, until the top of the cake springs back when lightly pressed. Remove cake from oven, run a spatula around the sides of the pan to loosen, and turn it out onto a clean dish towel; peel off parchment paper.
Starting with the shorter end, carefully roll up the cake with the towel and place seam-side down on a wire rack; cool to room temperature.
Recipe excerpted from Pumpkin It Up by Eliza Cross, used with permission from Gibbs Smith, Publisher.
This original recipe first appeared in the Winter 2016/17 issue of City Style and Living Magazine.
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