Pumpkin Roll Cake

Directions

1. 1

   Preheat the oven to 350°F degrees. Spray a 10x 15 inch baking pan and line it with parchment paper.

2. 2

   In a bowl, add in the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and a pinch of salt. Whisk together.

3. 3

   In a different bowl, add in the 3 eggs, sugars, pumpkin puree and vanilla extract. Use a mixer to mix well until smooth.

4. 4

   Add in the pumpkin puree and mix again.

5. 5

   Slowly add in the wet ingredients into the dry ingredients bowl. Whisk until you see no flour streaks.

6. 6

   Spread and pour that batter onto the parchment lined baking pan. Bake for about 12-15 minutes.

7. 7

   While that is baking, lay a kitchen towel flat and dust it with some powdered sugar.

8. 8

   When the cake has finished baking, place the cake onto the cooling rack for a few minutes. Then invert cake out and transfer onto the towel.

9. 9

   Peel off the parchment paper and then roll the cake up from the shorter side with the towel.

10. 10

    Let it cool for 15 minutes at room temp and place in the fridge for about an hour.

11. 11

    After an hour, take the cake out and make the frosting.

12. 12

    In a bowl, add in the softened butter and cream cheese. Use a hand mixer to whisk everything together.

13. 13

    Add in the powdered sugar and vanilla. Whisk again until frosting consistency.

14. 14

    Gently unroll the cake and apply the frosting onto it.

15. 15

    Roll it back up! I use parchment paper to make it a little easier and tightly wrap it in seran wrap.

16. 16

    Chill the cake for about 1 hour again to let it really set.

17. 17

    Cut and serve:)