The classic pumpkin roll. Moist pumpkin cake with cream cheese filling, dusted with powdered sugar. The perfect addition to your fall baking.
Sift flour, sugar and seasonings, and baking powder in a large bowl. Add eggs and pumpkin. Mix until combined.
Pour and smooth evenly into a standard sized sheet pan lined with parchment paper.
While cake is still warm and sprinkle a light layer of powder sugar over. Invert on to clean tea towel and roll up. Let cool until room temperature or in refrigerator.
When cooled spread cream cheese filling evenly over inverted cake. Gently roll cake.
Cream together butter and cream cheese at room temp, add in vanilla and powder sugar. Beat all ingredients till creamy and smooth.
standard sheet pan is 26 by 18