Pumpkin Roll Cake With “Cream Cheese” Filling & Spice Glaze

The Out of Town Cook

Ingredients for Cake & Filling:

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs 

1 cup sugar

⅔ cup pumpkin puree

¼ cup 1 cup powdered sugar, divided, plus additional for serving

1 (8-ounce) tub dairy-free cream cheese alternative, at room temperature 

6 tablespoons Earth Balance 

1 teaspoon vanilla extract

Ingredients for Glaze:

2 cups confectioners' sugar (you may need a bit more)

1 tablespoon oil

splash of vanilla

1 teaspoon Pumpkin Pie Spice

About 1/2 cup of boiling hot water

Directions:

Preheat your oven to 375ºF and grease a 15x10-inch jelly roll pan. Line the pan with parchment paper, and grease and flour the paper.  In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a mixing bowl, beat the eggs and sugar with a hand mixer until thick. Add the pumpkin and mix to combine. Stir in the flour mixture.  Spread the batter evenly into your prepared pan.  Bake for 13 to 15 minutes or until the top of cake springs back when touched. (If using a dark-colored pan, begin checking the cake at 11 minutes.)  While the cake is baking, spread a clean, thin, cotton towel on the counter.  Sprinkle the ¼ cup powdered sugar evenly over the towel. When the cake is finished baking, immediately loosen and turn the cake onto the prepared towel. Carefully peel off the paper.  Roll up the cake and the towel together, starting with narrow end of the cake.  Cool the cake, still in the towel, on a wire rack.  While the cake cools, prepare the filling. Put the dairy-free cream cheese alternative, buttery spread, and vanilla in a mixing bowl. Sift in the remaining 1 cup powdered sugar. Beat the mixture with a hand mixer until smooth.  When the cake is cool, carefully unroll it. Spread the cream cheese mixture evenly over the entire cake. Reroll the cake, not in the towel.  Wrap the cake in plastic wrap and refrigerate it for at least one hour. Carefully remove the plastic wrap and place the cake on a serving plate.  Make the glaze.  In a large bowl, add oil, vanilla and pumpkin pie spice to the confectioners' sugar. Add a few tablespoons of the water and stir the glaze with a spoon until combined, pressing clumps against the side of the bowl to break them up.  Add confectioners' sugar or water a little at a time as needed, until desired consistency is reached. Glaze should be thick and viscous, not easily pourable, while still remaining pliable.  Pipe onto cake and bang carefully on a countertop to let the glaze run down slowly.