Ingredients:

  • 3 Large Eggs, room temperature
  • 2/3 cup Granulated Sugar (135 g)
  • 1/2 cup Pumpkin Puree (120 ml), pure canned pumpkin (not pie mix)
  • 3/4 cup All-Purpose Flour (90 g), sifted
  • 1 teaspoon Baking Powder (5 g)
  • 2 teaspoons Ground Cinnamon (10 g)
  • 1 teaspoon Ground Ginger (5 g)
  • 1/2 teaspoon Ground Nutmeg (2.5 g)
  • 1/2 teaspoon Fine Sea Salt (2.5 g)
  • 8 oz block Full Fat Cream Cheese (225 g), softened
  • 1/2 cup (1 stick) Unsalted Butter (115 g), softened
  • 1 cup Confectioners' Sugar (120 g), sifted
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1/4 cup Confectioners' Sugar, plus extra for dusting

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10 x 15 inch jelly roll pan with parchment paper, leaving an overhang on the short sides. Grease the paper lightly.
  2. In a medium bowl, whisk together the sifted flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed until thick, pale yellow, and tripled in volume (about 5 minutes).
  4. Gently fold in the pumpkin purée until just combined. Do not overmix.
  5. Fold the dry ingredients into the wet mixture in two stages until just barely combined. Stop immediately when no streaks of flour remain.
  6. Spread the batter evenly onto the prepared pan. Bake for 13–15 minutes, or until the cake springs back lightly when touched and the edges just begin to pull away from the sides.
  7. While the cake is baking, lay a large, clean kitchen tea towel flat on the counter and generously dust it with confectioners’ sugar.
  8. Immediately upon removing the cake from the oven, quickly invert the hot cake onto the prepared sugar-dusted towel.
  9. Carefully peel off the parchment paper. If the paper sticks, wet the back lightly with a damp cloth.
  10. Starting from a short end, tightly roll the cake and the towel together. Set the rolled cake (still wrapped in the towel) seam-side down on a wire rack.
  11. Allow the cake to cool fully at room temperature (approximately 30 minutes). It must cool in this rolled shape.
  12. While the cake cools, prepare the filling: beat the softened cream cheese and butter together until smooth and creamy.
  13. Beat in the sifted confectioners’ sugar and vanilla extract until the filling is light and fluffy.
  14. Gently unroll the cooled cake. Spread the cream cheese mixture evenly over the entire surface of the cake, leaving a 1-inch border plain on all sides.
  15. Re-roll the cake tightly, this time without the towel, starting from the same short end. Wrap the finished roll tightly in cling film.
  16. Refrigerate the pumpkin roll for at least 1 hour (or up to 24 hours) to allow the filling to set and the roll to stabilize before slicing.
  17. Just before serving, dust the exterior generously with extra confectioners’ sugar. Slice with a sharp knife.