Pumpkin Roll by Katie Lee

Behind the Recipes

Makes 8 servings

INGREDIENTS:

For the Cake:
2/3 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. kosher salt
3 large eggs
1 cup sugar
1/2 cup pumpkin purée
1/2 cup powdered sugar

For the Filling:
1 cup powdered sugar
Two 3-ounce packages cream cheese, softened
4 tbsp. unsalted butter, softened
1/2 tsp. vanilla
Powdered sugar, for dusting

PREPARATION:

For the Cake:
1. Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper. Lightly grease and flour the paper.
2. In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
3. In a separate large bowl, beat eggs and sugar until light and fluffy, about 5 minutes.
4. Mix in pumpkin until combined.
5. Slowly add dry ingredients to pumpkin mixture.
6. Pour the batter out onto the prepared jellyroll pan.
7. Drop the pan twice on counter to even out the batter and release any bubbles.
8. Bake for 15 minutes. Meanwhile, dust a dishtowel with powdered sugar.
9. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other.
10. Refrigerate on a pan or plate until completely cool, about 2 hours.

For the Filling:

1. Combine powdered sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
2. Unroll cake and spread with filling.
3. Re-roll cake, wrap with plastic wrap and chill for 1 to 2 hours.
4. Dust with powdered sugar before serving.