Ingredients

• 3 large eggs , beaten
• 1 cup white sugar
• 0.67 cups pumpkin puree
• 0.75 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground nutmeg
• 1 , 8 ounce
• 2 tablespoons butter
• 1 , 16 ounce
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 teaspoons confectioners' sugar for dusting , or as needed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
2. 2 Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
3. 3 Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
4. 4 Bake in the preheated oven for exactly 10 minutes.
5. 5 Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
6. 6 Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
7. 7 Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half; sprinkle with confectioners' sugar before serving.

Nutrition per serving