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- Level: Easy
- Total: 4 hr 35 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 149 mg
- Sodium
- 360 mg
- Level: Easy
- Total: 4 hr 35 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 149 mg
- Sodium
- 360 mg
Ingredients
Cake:
Filling:
Directions
- For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
- In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
- In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
- Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
- For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
- Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.
