Moist pumpkin cake roll with cream cheese filling and rich maple icing!
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
3 eggs, at room temperature
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
8 ounces cream cheese, softened
1 1/2 teaspoons maple extract
1 1/2 cups powdered sugar
5 tablespoons butter, softened
1/2 cup powdered sugar (for dusting towel)
2 cups powdered sugar
2-3 tablespoons cream or half & half
1/2 teaspoon maple extract
1/4 cup finely chopped pecans
Grease a 15x10x1 inch baking pan with cooking spray. Line the bottom of the pan with wax paper and spray the paper with cooking spray. In a small bowl combine flour, cinnamon, baking powder, ginger, and salt. Whisk to combine and set aside.
Preheat oven to 275. In a large bowl beat eggs with hand mixer two minutes. Slowly add sugar and mix until light and fluffy. Add pumpkin and lemon juice and stir to combine. Spread batter evenly in prepared pan.
Bake about 12 minutes, until cake springs back when gently pressed. Loosen edges of cake from pan and turn out onto a clean thin kitchen towel sprinkled heavily with powdered sugar. Gently peel off the wax paper. Roll towel and cake tightly into a spiral (starting from the shorter side of the cake). Allow to cool on a wire wrack.
While cake is cooling prepare filling. Mix together powdered sugar and cream cheese until smooth. Mix in maple extract and butter. When mixture is smooth and cake is completely cooled, gently unroll cake and spread filling evenly over cake. Roll up the cake again (without the towel). Trim ends and place cake on a large flat serving dish.
Mix together ingredients for icing. Pour over cake and sprinkle with chopped pecans. Allow icing to cool and set. Cover and chill 2 hours. Serve within 24 hours to prevent sogginess.