Ingredients:

  • 3/4 cup (95g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg or cloves
  • 1/2 tsp Salt
  • 3 Large eggs, room temperature
  • 2/3 cup (160g) Canned pumpkin purée
  • 1 tsp Lemon juice
  • 2 tbsp Powdered sugar (for dusting)
  • 8 oz (225g) Full-fat cream cheese, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 6 tbsp (85g) Unsalted butter, softened
  • 1 tsp Pure vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan and line with parchment paper, leaving an inch of overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until no lumps remain.
  3. In a large bowl, beat the 3 large eggs and granulated sugar until thick and pale yellow. Fold in the pumpkin purée and lemon juice.
  4. Gradually fold the dry flour mixture into the wet pumpkin mixture. Spread the batter evenly into the prepared pan and bake for 13–15 minutes until the sponge springs back when touched.
  5. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake and towel together from the narrow end.
  6. Place the rolled cake on a wire rack and cool completely for at least 1 hour to train the shape.
  7. Whip the cream cheese, butter, sifted powdered sugar, and vanilla until smooth and fluffy.
  8. Carefully unroll the cooled cake. Spread the cream cheese filling evenly to within 1/2 inch of the edges. Re-roll the cake (without the towel), wrap tightly in plastic, and refrigerate for at least 1 hour before slicing.