Instructions
- Preheat oven to 375F Spray a 12×18 baking sheet with cooking spray.
- Line it with parchment paper. Press down so that the paper sticks to the pan.
- Combine eggs, vanilla, and granulated sugar in a stand mixer bowl then beat until incorporated. Add pumpkin and mix again. Add dry ingredients and fold in.
- Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 375 degree oven for 10-13 minutes.
- Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle the 1/4 cup powdered sugar on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.
- Unroll the cake and spread frosting (instructions below) over the whole surface. Re-roll up the cake and place into the refrigerator for about 10-15 minutes to slightly firm up the frosting. Sprinkle with additional powdered sugar if desired.
- FROSTING:
- Add butter, cream cheese, and condensed milk to a stand mixer beat until incorporated. Add powdered sugar one cup at a time, mixing in between each cup. If the frosting is not stiff enough, add more powdered sugar.
- Recipe By our friend Monique from Peaches to Peaches
