Ingredients:

  • 2 Tbsp Powdered Sugar (Icing Sugar, for dusting towel)
  • 3 Large Eggs (Room Temp)
  • 1 cup Granulated Sugar (Caster Sugar)
  • 2/3 cup Canned Pumpkin Purée (100% pure)
  • 3/4 cup All-Purpose Flour
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt (Fine Sea Salt)
  • 8 oz block Cream Cheese (Full Fat, Softened)
  • 1/2 cup Unsalted Butter (Softened)
  • 1 tsp Vanilla Extract (High Quality)
  • 3 cups Powdered Sugar (Icing Sugar), Sifted (for filling)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10 x 15 inch sheet pan with parchment paper, leaving an overhang, and lightly grease the parchment.
  2. Mix Dry Ingredients (Cake): Whisk together the flour, baking soda, spices (cinnamon, ginger, nutmeg), and salt in a medium bowl. Set aside.
  3. Mix Wet Ingredients (Cake): In a separate large bowl, beat the eggs and granulated sugar until light, pale, and thick (about 3-4 minutes). Stir in the pumpkin purée and vanilla until just combined.
  4. Combine: Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain. Do not overmix.
  5. Bake: Pour the batter onto the prepared sheet pan and spread evenly into a thin layer. Bake for 13-15 minutes, or until the cake springs back lightly when touched.
  6. Prep the Towel: While the cake bakes, lay a large, clean, lint-free tea towel flat on the counter. Generously dust the entire surface of the towel with the 2 Tbsp of powdered sugar.
  7. Initial Roll (Hot): Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment paper.
  8. Form the Roll: Starting with a short edge, tightly roll the cake and the towel together. This teaches the cake its final shape.
  9. Cool Down: Place the rolled cake (still wrapped in the towel) seam-side down on a cooling rack and allow it to cool completely (approx. 30 minutes). This is crucial to prevent cracking later.
  10. Make the Filling: Beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract. Gradually incorporate the sifted powdered sugar until the frosting is light, fluffy, and lump-free.
  11. Unroll and Spread: Gently unroll the cooled cake. Evenly spread the cream cheese filling across the cake surface, leaving a 1-inch border on all edges.
  12. Final Roll: Starting again from the same short end used initially, tightly re-roll the cake (without the towel this time). Ensure the seam is underneath.
  13. Chill and Serve: Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the roll to firm up. Dust generously with additional powdered sugar before slicing and serving.