Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
FOR THE CAKE
¾cflour
1tspbaking powder
1tspbaking soda
2tspcinnamon
¼tspnutmeg
¼tspginger
½tspallspice
¼tspsalt
3eggs
½cbrown sugar
½csugar
2/3cpumpkin puree
1tspvanilla
1-2tbspsugar for dusting
FOR THE ICING
6ozcream cheese
¼cbutterroom temperature
2cpowdered sugar
1tspvanilla
½tspcinnamon
1cupHeath Bar Toffee Bits
Instructions
BAKE THE CAKE
Preheat the oven to 350 degrees.
Grease or spray a 10 x 15 inch baking pan and line it with parchment paper. Grease or spray the parchment paper.
Prepare for rolling the cake immediately after it comes out of the oven by placing a clean kitchen towel on your countertop and putting a piece of parchment paper on top of this. The towel will keep the paper from slipping as you roll the cake. Sprinkle 1-2 tablespoons of sugar on the parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices and salt.
In the bowl of your stand mixer beat together the pumpkin, brown sugar and white sugar. Beat for two minutes. Add the eggs and vanilla and beat together to mix. Stir in the dry ingredients.
Pour the batter evenly into the pan and spread to all four corners. Bake 17-20 minutes until the cake springs back when touched lightly and pulls away from the edges of the pan.
Remove the pan from the oven and loosen the sides with a knife. Turn the cake out onto the prepared parchment paper and slowly and carefully roll the cake up in the paper. Place the cake, still wrapped in the paper in the refrigerator to cool (2 hours). You can also let it sit on the counter until it is fully cooled.
ICING THE CAKE
Once the cake is cool, make the icing.
Beat the cream cheese and butter together on high until they are well mixed. You may need to stop and scrape the sides a few times. Add the powdered sugar, vanilla and cinnamon and continue to beat it together until it is well mixed and creamy. It will be a loose icing.
Carefully unroll the cake and lay it flat. Spread about 1/3 of the icing on the cake making sure to spread it evenly and out to all the sides and corners. Roll the cake back up, tightly this time. Wrap it tightly in plastic wrap and return to the refrigerator to set, about an hour.
Once the cake has set, unwrap it and place it on a plate. Spread the remainder of the icing on the sides and top and sprinkle with toffee bits. Use your hand to press the toffee bits on to the sides and end.
Store the cake in the refrigerator until you are ready to serve.
Recipe Notes
Note: You can use 2 tsp of pumkin pie spice if you don't have all the other spices to hand.. The finished cake freezes well. Thaw overnight in the refrigerator befor serving.