Ingredients:

  • 1 cup pumpkin purée (unsweetened)
  • 4 large eggs (separated)
  • 1 cup granulated sugar
  • ¾ cup all-purpose flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup powdered sugar (for dusting)
  • 8 ounces cream cheese (full-fat, softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the jelly-roll pan, line it with parchment paper, and lightly grease the parchment.
  2. Beat the egg yolks, pumpkin purée, and granulated sugar until pale and fluffy.
  3. In a separate bowl, whisk together the sifted flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the pumpkin/yolk mixture until just combined. Do not overmix.
  5. In a clean bowl, whip the egg whites until stiff, glossy peaks form.
  6. Gently fold the whipped egg whites into the pumpkin batter in two additions, maintaining as much air as possible.
  7. Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the edges are set and the cake springs back lightly when touched.
  8. While the cake bakes, lay a large, clean cotton tea towel flat on your counter and generously dust it with powdered sugar.
  9. Immediately after removing the cake from the oven, invert the hot cake directly onto the sugared tea towel. Carefully peel off the parchment paper.
  10. Starting from one short end, use the tea towel to tightly roll the warm cake into a log shape. Place the rolled cake seam-side down on a wire rack and allow it to cool completely (at least 1 hour).
  11. To make the filling, cream together the softened cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar and vanilla until light and fluffy.
  12. Once cool, gently unroll the cake. Spread the cream cheese filling evenly over the entire surface, leaving a small border at the edges.
  13. Re-roll the cake tightly (without the towel this time), ensuring the seam is on the bottom.
  14. Wrap the finished roll tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the roll to set before slicing and serving.