Yield = 1 Log, 12 Servings
1 C Sugar
¾ C AP Flour
1 t. Baking Powder
1 t. Cinnamon
½ t. Ginger
¼ t. Cloves
2/3 C Canned Pumpkin
8 Oz. Cream Cheese
2 T. Butter (softened)
1 t. Vanilla
½ Finely Chopped Walnuts (optional)
1 C Powdered Sugar
Preheat oven to 350 degrees.
Line pan with parchment and spray.
Mix first 7 CAKE ingredients in bowl.
Mix Eggs with Pumpkin and add to dry ingredients.
Pour mixture into the prepared pan, spread evenly, and bake ’til a toothpick comes out clean (about 15 mins.)
While the cake is in the oven, beat all FILLING ingredients until smooth. Put the prepared filling to the side.
After the cake comes out of the oven, lay kitchen towel down and sprinkle Powder Sugar over the towel.
While the cake is still hot, roll it up in the towel and allow to cool.
Once cooled, unroll and fill with Cream Cheese mixture, roll back up, and dust with Powder Sugar.
Place the roulade log in the freezer to chill completely. (This will help you cut the roulade without making a mess).
Once chilled, remove the roulade log from the freezer and cut it into slices.