Method
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, then grease the parchment paper.
- In a medium bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl with an electric mixer, beat eggs on high speed until thick and pale, about 3-5 minutes. Beat in pumpkin purée. Add the dry ingredients and mix on low speed until just combined.
- Spread batter evenly into the prepared pan. Bake for 13-15 minutes, until the cake springs back to the touch.
- While the cake bakes, lay a thin kitchen towel on your counter and generously dust with powdered sugar. As soon as the cake is done, immediately flip it onto the prepared towel. Remove the pan and gently peel off the parchment paper.
- Starting from a short end, tightly roll the hot cake up with the towel inside. Place on a wire rack to cool completely, seam-side down.
- To make the filling, beat the softened cream cheese and butter until smooth. Add vanilla, then gradually beat in the powdered sugar until light and fluffy.
- Once cool, gently unroll the cake. Spread the filling evenly over the cake, leaving a ½-inch border. Re-roll the cake firmly (without the towel).
- Wrap the pumpkin roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours to set. Dust with additional powdered sugar before slicing and serving.
Nutrition
Notes
Ensure your eggs, cream cheese, and butter are at room temperature for the best texture.
Do not overbake the cake, as this can lead to cracking.
Be generous with the powdered sugar on the towel to prevent any sticking.
Do not overbake the cake, as this can lead to cracking.
Be generous with the powdered sugar on the towel to prevent any sticking.