3/4 cup flour
2/3 cup canned pumpkin (about half a can)
1 cup sugar
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Cream Cheese Filling:
8oz cream cheese
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Preheat oven to 350*
Line a sheet pan with parchment paper.
Mix all cake ingredients together until well combined. Pour evenly onto a sheet pan lined with parchment paper and bake for 15 minutes. Lift parchment paper off of pan and gently roll cake tightly from one end to the other. *You can roll it longways if you'd like and it'll make a smaller size piece when cut but a longer roll to get more slices out of. Once it's rolled up tightly set on a wire rack to cool.
Beat all cream cheese filling ingredients together until smooth and creamy, spread evenly onto unrolled cake once it feels room temp to the touch. *If your cake is too hot it will melt the filling, if it is too cool it'll crack when you re-roll. Roll the cake back up tightly, while removing parchment paper and wrap with saran wrap and place in fridge for an hour.
Before serving dust cake with powdered sugar.
Cut with floss or fishing line for a picture perfect slice!
To decorate the outside of your roll:
Remove 1/4 cup of batter and add 2 tablespoons molasses and 3 tablespoons flour. Stir well and put in a ziplock bag or pastry bag to pipe. Pipe designs on your parchment paper (you can use paper with designs to trace as well). Freeze your design for 20 minutes. Spread batter evenly over design and bake as directed above.
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