Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.


For the cake

  • 4 tablespoons powdered sugar
  • 3/4 cup all-purpose flour (or 115g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (or 225g)
  • 2/3 cup canned pumpkin (or 175g)

For the filling

  • 1 package cream cheese, softened (8oz/227g)
  • 1 cup powdered sugar (or 125g)
  • 6 tablespoons butter, softened (or 84g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, for garnish (if desired)


For the cake

  1. Preheat oven to 375° F. Grease a 13×18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.

  2. Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
  3. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For the filling

  1. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Recipe from momlovesbaking.com