Ingredients: 3 large eggs,1 cup granulated sugar, 2/3 cup can pumpkin, 1 teaspoon vanilla extract, ¾ cup all-purpose flour, 1 teaspoon pumpkin pie spice, ¾ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon soda, and confectioners’ sugar
Preheat the oven to 350 degrees and spray a 15x10 inch rimmed baking sheet with baking spray with flour. Then line the baking sheet with wax paper and spray the paper. For the cake part you beat eggs, and granulated sugar in a large bowl on medium speed until thick and pale, about 3 mins, beat the pumpkin until well combined.
In a medium bowl whisk together flour, pie spice, salt, baking powder, and baking soda. Then you stir the flour mixture into the pumpkin mixture just until combined. You bake the cake until the cake springs back when touched in the center for 10 to 12 min (do not overbake).
You sift the confectioners’ sugar on a towel then when the cake is done you immediately turn out the cake onto prepared towel and gently peel the paper off. Then sift confectioners’ sugar onto the cake and starting with the short side roll up the cake into a log with the towel. Let it cool completely then gently unrolled the cake and spread with cream cheese filling. This is found in Paula Deen’s magazine Sept/Oct 2017 page 42.
The cream cheese filling
Ingredients: 1 ½ (8 ounce) packages cream cheese, softened, ¼ cup unsalted butter, softened, 2 ½ cups confectioners’ sugar, 1/3 cup heavy whipping cream, 1 cup chopped pecans (optional).
In a large bowl beat the cream cheese and butter with a mixer at medium speed until smooth and creamy. Gradually add the confectioners’ sugar, beating until smooth, then gradually add cream, beating until fluffy. Fold in the pecans
