Ingredients
For the Cake:
- 1/4 cup confectioners sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup Pumpkin Puree
For the Filling
- 8 oz cream cheese at room temperature
- 1 cup powdered sugar
- 4 tablespoons butter softened
- 1 tablespoon Bourbon
- 1 tablespoon Pure Maple Syrup
- Confectioners sugar for decorating
Instructions
!For the Cake:
- Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with wax paper. Spray the top of the wax paper with more cooking spray.
- Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
- Prepare a cotton kitchen towel by sprinkling with confectioners sugar.
- Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread onto prepared pan.
- Bake for 15 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel.
- Peel off paper and roll cake and towel together, starting on the narrow end. Cool.
!For the filling:
- Beat Cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon in a small mixing bowl until smooth.
- Carefully unroll cake and spread with cream cheese filling. Rerolle cake and wrap in plastic wrap. Refrigerate at least one hour.
- To serve, slice cake and serve with confectioners sugar before serving.
Nutrition
Serving: 1/12 of roll | Calories: 269kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 218mg | Fiber: 1g | Sugar: 31g