- powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tbsp pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup raw cane sugar
- 2/3 cup pumpkin puree
- 1 package cream cheese, at room temperature
- 1 cup powdered sugar
- 4 tablespoons butter, at room temperature
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line a baking sheet with wax paper and grease the wax paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Make a well in the dry ingredients and add the pumpkin puree and eggs and mix until just combined. Using a spatula, pour and spread evenly into the greased baking pan.
Bake for 10-12 minutes until the middle of the cake springs back when poked. While the cake is in the oven, grab a clean tea towel and sprinkle powdered sugar all over the surface. I use a sifter to do this.
As soon as the cake is done flip it over onto the tea towel, wax paper side up. Then peel the wax paper off of the cake. Finally, roll up the pumpkin roll with the tea towel and set on a wire rack to cool for about 1 hour.
While the cake is cooling, mix together the cream cheese and butter. Then add the vanilla and powdered sugar and mix until creamy and smooth. Once the cake has cooled, unroll it and spread the cream cheese filling all over the surface of the cake.
Then roll once more while peeling off the tea towel. Wrap in plastic wrap and then set in the refrigerator to set for a couple hours. To serve, cut with a serrated knife and arrange on a serving plate.