Pumpkin Pecan Spice Cake w/Maple Cream Cheese Filling
1 Cup, Sugar
2/3 Cup, Pure Pumpkin Puree
¾ Cup, All-Purpose Flour
½ Teaspoon, Baking Powder
½ Teaspoon, Baking Soda
½ Teaspoon, Cinnamon
½ Teaspoon, Ground Cloves
½ Teaspoon, Ground Ginger
½ Teaspoon, Pumpkin Pie Spice
¼ Teaspoon, Salt
½ Teaspoon, Pure Maple
8 oz, Cream Cheese, softened
6 Tablespoons, Butter, softened
1 Cup, Powdered Sugar
1 Tablespoon, Pure Maple
1 Teaspoon, Vanilla Extract
¼ Teaspoon, Pumpkin Pie Spice
1 Teaspoon, Ground Ginger
2 Tablespoons, cream or milk *(I used Pumpkin Pie creamer since it was available in my supermarket this time of year and it’s what I had on hand)
¼ Cup, Pecans, Toasted and finely crushed
Preheat oven to 375 degrees. Grease and line a baking sheet. You’ll want to spray the pan w/cooking spray and then line with a piece of parchment paper. Spray the parchment paper also with your cooking spray and then lightly coat with some flour and set aside.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, ginger, pumpkin pie spice and salt, set aside.
Take a clean/smooth kitchen towel and lay out on your counter. Cover the towel with powdered sugar; you will need this when your cake comes out of the oven.
Beat eggs & sugar on medium high until they start to become a little fluffy. Add the pumpkin, mix well. Add dry ingredients to the pumpkin filling and mix well. Pour onto baking sheet and evenly spread out on pan. Cook for 11 minutes, take out of oven and immediately transfer onto towel. Starting at a short end of the cake, roll up in the towel. Let lit on counter to cool off. While this is cooling, you can make your filling.
Toasting the Pecans: Cook the pecans on the stove over medium-low heat. You’ll need to watch them closely and toss them in pan several times so they do not burn. You’ll start to smell them getting nice and toasty after about 5 minutes. Turn heat off, add them to a chopper or processor and finely chop them. Set aside.
Filling: In a mixer, add all your filling ingredients and mix well until smooth.
Unroll your cake, layer on your filling and then sprinkle the nuts on top. Roll the cake back up (without the towel); just use the towel as a guide and then wrap the cake up with plastic wrap.
Chill the cake for up to an hour in the fridge.
Once chilled, dust with powdered sugar, slice and serve!
If you don’t like nuts, you can skip the step of toasting them and adding them to the cake. But, if you like nuts, the toasted pecans are a great combo with this cake.