Ingredients
8
8 servings
- •¾ cup flour
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •1 ½ teaspoons McCormick cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon ground nutmeg
- •¼ teaspoon ground cloves
- •1 teaspoon kosher salt
- •3 eggs
- •1 cup sugar
- •⅔ cup pumpkin puree
- •1 teaspoon vanilla extract
- •12 oz cream cheese, softened
- •8 tablespoons butter, softened
- •1 ½ cups powdered sugar, sifted
- •1 teaspoon vanilla extract
- •1 teaspoon kosher salt
- •powdered sugar, for garnish
Instructions
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12–13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 479
- Carbohydrate: 50g
- Fat: 28g
- Fiber: 1g
- Protein: 7g
- Sugar: 37g
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