This dessert is always a huge hit at gatherings!
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¾ teaspoon salt
- 4 eggs, separated
- ½ cup sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 12 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 ½ teaspoons pure vanilla
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. (I used a 15” X 18” baking sheet.)
- Grease parchment paper with butter and dust lightly with flour.
- In a bowl sift together: flour, baking powder, cinnamon, ginger, nutmeg and salt.
- Separate egg yolks from whites.
- In one bowl, combine egg yolks and sugar.
- Beat at high speed until fluffy and light, about 2-3 minutes.
- Add pumpkin puree and mix until well blended.
- Slowly add in dry ingredients. (flour and spices)
- In another bowl, beat egg whites at high speed until stiff peaks form, about 3-5 minutes.
- With a rubber spatula, gently fold egg whites into pumpkin mixture to blend.
- Spread batter evenly in baking sheet.
- Bake at 350 degrees for 15 minutes.
- Remove cake from oven.
- Lightly grease another large piece of parchment paper and lay over top of cake.
- Gently flip cake with parchment paper over.
- Gently remove the top parchment paper.
- While still warm, roll the cake up from the shortest side. (with bottom parchment paper)
- Let cool for about 10 minutes. Meanwhile, make the filling.
- Beat together softened cream cheese, butter, powdered sugar and vanilla until light and fluffy.
- Carefully unroll the cake.
- Spread filling completely over cake.
- Gently remove the parchment and roll back up.
- Cover cake with saran wrap to keep roll tight.
- Refrigerate for at least 4-5 hours or overnight for easy slicing.
- Slice into 1 inch slices. Serves about 8-10.
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