Easy Pumpkin Cake Roll

• Vegetarian

• Produce

  • 2/3 cup Pumpkin puree, pure

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, packed
  • 1 1/4 tsp Cinnamon
  • 1 Cinnamon pecan cream cheese filling
  • 1 cup Powdered sugar
  • 1/2 tsp Pumpkin pie spice
  • 1 1/2 tsp Vanilla
  • 3/4 cup White sugar

• Nuts & Seeds

  • 1/2 cup Pecan pieces

• Dairy

  • 4 tbsp Butter
  • 8 oz Cream cheese

Found on divascancook.com

Description

Ingredients

• 3 eggs, room temperature
• ⅔ cup pure pumpkin puree
• 1 teaspoon vanilla extract
• ¾ cup white sugar
• ¼ cup brown sugar, packed
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• CINNAMON PECAN CREAM CHEESE FILLING
• 8 oz cream cheese, room temperature
• 4 tablespoons butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ½ cup pecan pieces

Directions

• Preheat oven to 375.
• Grease a 10x15 jelly roll pan, line it with parchment paper and then generously grease the parchment paper. Set aside.
• In a large bowl beat eggs until foamy, about 5-7 minutes
• Mix in pumpkin puree and vanilla extract until well combined.
• Mix in white sugar and brown sugar. Set aside.
• In a small bowl stir together the flour, cinnamon, pumpkin spice and baking soda.
• Gradually add the dry mixture into the wet mixture.
• Stir until well incorporated.
• Let batter sit for 10 minutes.
• Pour the batter evenly into the jelly roll pan and spread to an even layer.
• Bake for 7-10 minutes. (Be extra careful not to over bake. The cake is very thin and will not require much time.)
• As soon as the cake comes from the oven,dust a kitchen towel with powdered sugar and place it over the pan.
• Place a large cutting board on top of the towel and flip them both over so that the cake is resting on the kitchen towel.
• Slowly remove the parchment paper from the cake.
• Starting at the short end of the cake, begin slowly rolling the cake, keeping it tight. (The towel should be rolled with the cake)
• Set the cake aside and let it cool.
• To make the filling, beat the cream cheese and butter until creamy.
• Beat in the powdered sugar and vanilla extract.
• Stir in the chopped pecans.
• Refrigerate for 15-20 minutes to firm up the filling.
• When cake is cooled, carefully unroll it.
• Carefully spread on an even layer of filling.
• Roll the cake back up, slowly peeling away the towel.
• Wrap in plastic wrap and refrigerate for 3 hours or overnight for best results.
• Slice into 1-inch slices and serve.
• Dust with powdered sugar is desired.