Easy Pumpkin Roll Cake

This Pumpkin Roll cake may look complicated to make, but it is really easy. It's a delicious moist cake made with pumpkin and cream cheese frosting.  

Ingredients

3 eggs
1 c. sugar
2/3 c. mashed pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped pecans (optional)

Frosting

1 to 2 Tbs. powdered sugar
1 (8 oz) pkg cream cheese, softened
1/3 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 375°.  Line the bottom of a 10 x 15 x 1-inch jellyroll pan with parchment paper. Lightly grease and flour the bottom of the parchment paper. Make sure the parchment paper is at least an inch above the sides of the pan. This will allow for easy removal of the cake.

In a large bowl, beat eggs with an electric mixer until thick and lemon colored . Gradually add the sugar and beat for 5 minutes until light and fluffy.

Stir in the pumpkin and lemon juice. 

In a small bowl, combine flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Gradually add this into the pumpkin mixture. Add the dry ingredients to the wet ingredients. Gently fold together just until combined. Do not over mix.

Spread batter evenly in prepared pan. Sprinkle the pecans over the top and gently press them into the batter. 

Bake for 12 to 15 minutes.

When the cake is done, carefully lift the cake from the pan using the parchment paper.  begin to roll it while it is still hot from the oven.  loosen it from the sides of the pan. Turn the cake out on the sugared towel. Starting at the narrow end, slowly roll cake and leaving the parchment paper on the cake as you roll it. Place the cake on a wire rack to cool.

In a large bowl, beat the cream cheese and butter together on high speed with an electric mixer. Turn the mixer to low and gradually add the powdered sugar and vanilla. Turn the speed up and beat until well blended. 

Slowly unroll the cake, being careful as some areas may have a tendency to stick to the parchment paper.  Spread the cream cheese mixture over the top of the unrolled cake. Carefully, roll the cake back up, but do not roll the parchment along with it.

Wrap the cake in plastic wrap and refrigerate for at least an hour to firm up.

Place the cake on a platter, seam-side down. Cut into slices and serve. You can garnish with whipped cream or sprinkle with powdered sugar over the top if desired. Or you can mix up extra frosting and put that on the outside of the cake.

Cake roll is best when served chilled, Although it can sit out for a couple hours, it is important to store it in the refrigerator. Best if eaten within 3 days.