Ingredients:
– 3/4 cup all-purpose flour 🍰
– 1 tsp baking powder 🥄
– 2 tsp ground cinnamon 🍂
– 1/2 tsp ground nutmeg 🌰
– 1/2 tsp ground ginger 🌶️
– 1/4 tsp salt 🧂
– 3 large eggs 🥚
– 1 cup granulated sugar 🍚
– 2/3 cup pumpkin puree 🎃
– 1 cup powdered sugar for rolling 🍬
– 8 oz cream cheese, softened 🧀
– 6 tbsp butter, softened 🧈
– 1 tsp vanilla extract 🌿
Preparation Steps:
1. Preheat the oven to 375°F (190°C). Grease and line a 15×10-inch jellyroll pan with parchment paper. 🍳
2. In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. 🥄
3. In a large bowl, beat eggs and granulated sugar until thick. Add pumpkin and mix well. Fold in the flour mixture. 🎃
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes. 🕒
5. While the cake is baking, sprinkle powdered sugar on a clean kitchen towel. When the cake is done, immediately turn it onto the towel and roll it up. Let it cool completely. 🌀
6. In a mixing bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth. Unroll the cake and spread the cream cheese mixture evenly. Roll the cake back up without the towel. 🎂
Prep Time: 30 minutes
Serving Size: 10 slices
Calorie Count per serving: Approximately 250 calories
Notes: To make rolling easier, allow the cake to cool slightly before handling, but not completely cool as it might crack. Dusting the towel with powdered sugar helps prevent sticking. Refrigerate the cake roll before slicing for cleaner, neat slices. How do you like to decorate your pumpkin cake roll? 🍁🧡