Prep Time: 50 Mins
Cook Time: 15 Mins
Servings: 12 servings
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup Libby
- s 100% Pure Pumpkin
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, softened
- Additional powdered sugar for dusting
Instructions
🥄 Instructions:
- Preheat the oven to 375°F (190°C). Line the baking sheet with parchment paper and lightly coat with non-stick spray.
- In a bowl
- Pour the batter onto the prepared baking sheet, spreading evenly. Bake for 15 minutes or until it springs back when lightly touched.
- Prepare a clean kitchen towel, dusted with powdered sugar. Once baked, remove the cake from the oven and immediately invert it onto the prepared towel.
- Peel off the parchment paper and roll the cake up in the towel starting from the narrow end. Allow it to cool completely.
- In a mixing bowl, beat softened cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
- Unroll the cooled cake gently. Spread the cream cheese filling evenly over the cake. Roll the cake back up tightly without the towel this time. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Before slicing, dust the top with powdered sugar. Cut into slices and serve.