PUMPKIN ROLL

Ingredients

---

CAKE BATTER

• 3 Large Eggs
• 3/4 Cup White Sugar
• 1/4 Cup Brown Sugar
• 2/3 Cup Pumpkin Puree
• 1 Cup Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Ginger
• 1/2 Teaspoon Sea Salt

FILLING

• 8 oz Cream Cheese
  • Room Temperature
• 1/2 cup Butter 
  • Room Temperature
• 1 Vanilla Bean
• 1/2 Teaspoon Vanilla Extract
• 1 Cup Powdered Sugar
  • Sifted

Directions

---

CAKE

1. Preheat the oven to 375 degrees.
   
   
2. Use cooking spray to coat a jelly roll pan, cover with wax or parchment paper, spray again and then lightly flour.
   
   
3. With an electric mixer whip together eggs and sugars until thick and creamy, add pumpkin puree and gently mix.
   
   
4. Mix dry ingredients in a separate bowl.
   
   
5. Add dry to wet, carefully folding in. Try not to knock out all of the air and don’t overmix!
   
   
6. Spread evenly in prepared pan and bake for 12-16 minutes, or until the cake is springy and cooked through.
   
   
7. While the cake is baking, sprinkle a clean white kitchen towel with powdered sugar.
   
   
8. When cake is done, immediately flip it onto your kitchen towel, roll it up with the towel, and leave to cool on a wire rack.

FILLING

1. With an electric mixer, whip together cream cheese, butter, vanilla bean scrapings, and vanilla extract until well blended. Then, add powdered sugar and beat until smooth.

ASSEMBLE

1. Once the cake has cooled, unroll and carefully remove your cake from the kitchen towel. Spread filling evenly all over cake, leaving 1/2 inch unfrosted lengthwise.
   
   
2. Begin rolling, lengthwise, not too tight – you don’t want to smoosh out the filling.
   
   
3. Wrap in plastic wrap and refrigerate at least 45 minutes before slicing and serving.

Notes:
My cake always cracks, but it tastes so good, I don’t care!