cookingwithcocktailrings.com
Prep pan
Preheat the oven to 375ºF (190ºC). Grease a 15” x 10” (38cm x 25cm) jelly roll pan and line it with parchment paper. Prepare a clean cotton kitchen towel and sprinkle it with ¼ cup (25g) of the confectioner’s sugar.
1
Mix dry ingredients
In a medium mixing bowl, combine flour, baking powder, baking soda, pumpkin pie seasoning and salt, whisking to combine.
2
Mix eggs and sugar
In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl, beat the eggs and granulated sugar until combined, about 2 minutes. Add the pumpkin and continue to mix until combined.
3
Mix eggs and sugar
Add the flour mixture, mixing until just combined then spread evenly into the prepared pan.
4
Bake cake
Bake until the top of the cake springs back when gently pressed, about 13 to 15 minutes.
5
Roll cake in towel
Carefully flip the cake onto the prepared towel, peel off the paper and discard. Roll up the cake and towel together and let cool on a wire rack. This will help the cake to keep its shape without cracking.
5
Make cream cheese frosting
In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.
6
Add sugar
Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once combined, beat on medium for another minute then set aside.
7
Roll the pumpkin roll
Carefully unroll the cake and remove the towel. Evenly spread the cream cheese filling over the cake and re-roll. Wrap in plastic wrap and refrigerate for at least one hour and up to a few days.
8
Garnish and serve
Prior to serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch (2.5cm) pieces and serve.
9