Ingredients
24
24 servings
- •3 eggs, beaten
- •1 cup white sugar
- •0.66666668653488 cup pumpkin puree
- •0.75 cup all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground cloves
- •0.5 teaspoon ground nutmeg
- •1 (8 ounce) package cream cheese, softened
- •2 tablespoons butter
- •1 (16 ounce) package confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
- •2 teaspoons confectioners' sugar for dusting, or as needed
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
- Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
- Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
- Bake in the preheated oven for exactly 10 minutes.
- Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
- Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
- Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half; sprinkle with confectioners' sugar before serving.
Nutritional Facts
Per 24 servings
- Calories: 208
- Carbohydrate: 32g
- Fat: 9g
- Fiber: 1g
- Protein: 2g
- Sugar: 27g
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