Ingredients:

  • ¾ cup All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • 3 Large Eggs
  • ⅔ cup Pumpkin Purée (not pie filling)
  • 1 teaspoon Vanilla Extract (for cake)
  • 8 oz block full fat Cream Cheese, softened
  • 4 Tablespoons Unsalted Butter, softened
  • 1 cup Powdered Sugar, sifted (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • ¼ cup Powdered Sugar (for dusting towel)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, allowing paper to extend over the short ends for handles. Lightly grease and flour the parchment.
  2. In a medium bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
  3. In a separate large bowl, beat the eggs until light yellow. Gently stir in the pumpkin purée and 1 teaspoon of vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing only until just combined and smooth. Do not overmix.
  5. Pour the batter onto the prepared pan and spread evenly. Bake for 13–15 minutes, or until the cake springs back lightly when touched.
  6. While the cake bakes, generously dust a clean, lint-free kitchen towel with ¼ cup of powdered sugar.
  7. Immediately upon removing the cake from the oven, invert it onto the prepared powdered sugar towel. Carefully peel off the parchment paper.
  8. Starting from a short end, tightly roll the warm cake and towel together. Place the roll seam-side down on a wire rack and allow it to cool completely (approximately 60–90 minutes).
  9. Prepare the filling: Beat the softened cream cheese and butter until fluffy. Gradually mix in the sifted powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth.
  10. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a ½-inch border around the edges.
  11. Tightly re-roll the cake without the towel. Wrap the final roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up the filling.
  12. Dust the chilled Pumpkin Roll with an additional layer of powdered sugar before slicing into 1-inch thick portions to serve.