Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 15 oz pumpkin puree
- 4 large eggs
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar (for filling)
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line your 10x15-inch jelly roll pan with parchment paper, making sure it hangs over the sides. Note: This allows you to lift the cake out easily.
- Whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and cloves in a small bowl.
- In a large bowl, beat the eggs and granulated sugar on medium high. Continue until the mixture is light, fluffy, and pale (usually 5-7 minutes).
- Gently stir the pumpkin puree into the egg mixture until smooth.
- Gradually fold the dry ingredients into the pumpkin mixture using a spatula. Stir until just combined. Note: Overmixing will make the cake tough and prone to cracking.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes until the top springs back when lightly touched and the edges are just pulling away from the paper.
- While the cake is still hot from the oven, sprinkle a clean kitchen towel with 1/4 cup powdered sugar.
- Carefully flip the cake onto the sugared towel.
- Starting from the short end, roll the cake and towel together tightly. Let it cool completely in this position. Note: This sets the memory of the cake.
- Beat the softened cream cheese and butter together until smooth and velvety.
- Blend in the 1 cup of powdered sugar and vanilla extract until the filling is thick and fluffy.
- Gently unroll the cooled cake. Spread the cream cheese filling evenly across the surface, leaving a small border at the edges.
- Roll the cake back up carefully.
- Chill the finished roll in the refrigerator for 2 hours before slicing.