Pumpkin is truly an amazing food to incorporate into sweet and savory dishes but I love the sweet ones for sure. I have had this recipe in my recipe box for a very long time and never tried until now. It's definitely going in my favorites list because I kept cutting thicker and thicker slices for myself. I had never made a sponge cake like this and it was soooo easy and actually really fun to make. It's a little different consistency from a pumpkin bar but the inside cream cheese spread makes it sure feel like the same thing. I just love how this little treat has a truly different little "twist" on a great pumpkin dessert.
1 cup sugar
2/3 cup canned pumpkin or pumpkin puree
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup powdered sugar/icing sugar
8 oz cream cheese
4 Tbsp butter, softened
1/2 tsp vanilla
Beat three eggs until frothy - about 5 minutes.
Next add sugar, pumpkin, and lemon juice. Mix well. Then add flour, baking powder, cinnamon, ginger, nutmeg and salt. Mix well again.
Prepare a 12x17" jelly roll pan by spraying it with cooking oil spray, lined with waxed paper/parchment paper and then sprayed again with spray.
Pour batter into prepared jelly roll pan.
Bake for 10-12 minutes.
Turn out on cotton tea towel.
Remove waxed/parchment paper.
Sprinkle with powdered sugar (icing sugar).
Roll the cake and towel together and let cool.
Mix together icing spread.
When cooled, unroll cake and spread the icing evenly over the cake.
Roll the cake back up (without the towel) and wrap outside of the roll in waxed paper.
Then wrap again with foil before placing in the freezer for couple hours to chill very well. Freezing the roll I feel is truly optional as the cake tastes great at fridge temp or a bit frozen.