Ingredients
For the cake batter
150 gr pumpkin puree
100 gr white sugar
90 gr all purpose flour
3 eggs
1 ½ tsp cinnamon
1 tsp baking powder
1 tsp pumpkin spice
½ tsp baking soda
¼ tsp salt
1 tsp vanilla paste
Olive oil (to grease the pan)
Powdered sugar (to dust the towel)
For the frosting
180 gr powdered sugar
180 gr cream cheese
60 gr soft butter
1 tsp vanilla paste
Directions
Step 1
Preheat oven to 350°F or 180°C. Grease a 11X16 inch pan with olive oil, line with parchment, and grease the parchment too.
Step 2
In a bowl, add eggs, pumpkin puree, both sugars, and vanilla and whisk until smooth.
Step 3
Add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Fold just until combined.
Step 4
Spread batter evenly in the pan and bake 17–18 minutes, until it springs back when lightly pressed. In the meantime, prepare the next step
Step 5
Lay a thin towel on the counter and dust with powdered sugar. Flip the hot cake onto the towel, peel off parchment, and roll it up (with the towel) from the short end. Cool to room temperature.
Step 6
While the cake cools, make frosting- beat cream cheese until smooth, then beat in butter, powdered sugar, and vanilla until smooth and creamy.
Step 7
Unroll the cake gently, spread frosting evenly (leave an inch border), then roll it back up without the towel to a log shape.
Step 8
Cover with plastic wrap and chill 20 minutes before slicing.
Step 9
YASSS!
