Yield: Serves about 10.
1/4 cup powdered sugar, to sprinkle on towel
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp salt
3 large eggs
1 cup granulated sugar
1 tsp pure vanilla extract
2/3 cup pure pumpkin pureé, from scratch, or canned
8 ounces cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp butter, softened
2 tbsp pure maple syrup
1/4 cup icing sugar, for garnish
1. Preheat oven to 375*F. Line a 15×10 inch jelly roll pan, or bake sheet with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, spices and salt. In the bowl of a mixer, beat eggs, vanilla and sugar until thick. Add the pumpkin and mix to combine. Stir in flour mixture until smooth. Spread the batter into your prepared pan, trying to get it as even as possible. Banging it on the counter a few times helps. Bake for 13 minutes. Sprinkle a clean tea towel with the 1/4 cup powdered sugar.
2. Immediately loosen cake from pan and carefully invert hot cake onto prepared towel. Carefully peel off parchment and roll cake and tea towel, tightly together, starting with the narrow end. Cool on a wire rack.
3. Using your mixer, beat together filling ingredients until smooth, but don’t fret if there are wee lumps of cream cheese. No one will notice. Carefully unroll cake, remove towel. Spread the filling over cake, leaving a one-inch border so no filling escapes. Carefully re-roll cake, tightly but gingerly and wrap in plastic wrap. Chill for at least one hour before cutting, but the longer it chills the better. Dust with more icing sugar, slice and serve.
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