Ingredients:

  • 3/4 cup All-Purpose Flour (90 g)
  • 1 cup Granulated Sugar (200 g)
  • 1 teaspoon Baking Soda (5 g)
  • 2 teaspoons Ground Cinnamon (5 g)
  • 1/2 teaspoon Ground Nutmeg (1 g)
  • 1/2 teaspoon Salt (3 g)
  • 3 Large Eggs
  • 2/3 cup Canned Pumpkin Puree (160 ml)
  • 1/4 cup Powdered Sugar (for dusting towel) (30 g)
  • 8 oz block Cream Cheese, softened (226 g)
  • 1/2 cup Unsalted Butter, softened (113 g)
  • 2 cups Powdered Sugar (for filling) (240 g)
  • 1 teaspoon Vanilla Extract (5 ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, extending it over the short edges. Lightly grease the parchment. Lay a clean kitchen towel flat and generously dust it with 1/4 cup of powdered sugar using a fine sieve.
  2. Whisk together dry ingredients: flour, sugar, spices, salt, and baking soda. In a separate bowl, whisk eggs until frothy, then combine with pumpkin puree. Gradually add the wet mixture to the dry ingredients until just combined. Do not overmix.
  3. Spread batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
  4. Remove the hot cake from the oven. Immediately invert the cake onto the prepared, powdered sugar-dusted towel. Gently peel off the parchment paper.
  5. Starting from one short end, tightly roll the cake along with the towel inside. Place it seam-side down on a cooling rack and allow it to cool completely (about 60–90 minutes).
  6. To make the filling, beat the softened cream cheese and butter until smooth. Gradually incorporate the 2 cups of powdered sugar and vanilla extract until the filling is light and fluffy.
  7. Carefully unroll the completely cooled cake. Spread the cream cheese filling evenly across the entire surface, leaving a 1/2-inch border around the edges.
  8. Tightly reroll the cake (this time without the towel). Wrap the finished roll tightly in plastic wrap or aluminum foil.
  9. Refrigerate for at least 2 hours to allow the cake and filling to set. Dust the chilled Pumpkin Roll with additional powdered sugar before slicing and serving.