Ingredients

Makes 10 “ swiss roll - roughly 10 (1”) slices.

For the cake roll:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon all-spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup pumpkin puree

2 tsp vanilla extract

For the Cream Cheese Icing:

1 package (8 ounces) cream cheese, room temp

1 stick (8 tablespoons) salted butter, room temp

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 375℉.

2. Line a 10” x 15” sheet pan with parchment paper - with the paper going up the sides so the batter doesn’t stick.

3. Sift the flour, baking powder, baking soda, salt and spices into a large bowl and whisk to combine. Set aside.

4. Using a stand-mixer fitted with a whisk attachment, add eggs, sugar and vanilla extract. Whip at high speed until lighter in color and fluffy - about 4 minutes.

5. Add the pumpkin puree to the egg mixture and beat on a low speed until combined.

6. Add the dry ingredients into the mixing bowl and beat on a low speed until a smooth batter forms.

7. Smooth out the batter, evenly, onto the parchment paper with an offset spatula.

8. Place on the middle rack of the oven to bake for 12-15 minutes or until the cake is firm to the touch.

9. Place a clean kitchen towel on your counter and coat in a generous layer of powdered sugar. Once the cake roll has baked, transfer the warm cake onto the kitchen towel and roll. Let cool in the refrigerator for 20-30 minutes.

10. Prepare icing by combining all of the ingredients in a medium bowl and beating into smooth icing using a hand or stand mixer.

11. Unroll the cake from the kitchen towel, spread the icing on using an offset spatula and reroll the cake into a piece of plastic wrap and refrigerate for several hours or overnight. Cut into slices and serve!