Ingredients:

  • ¾ cup All-Purpose Flour, sifted
  • 2 teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt
  • 3 Large Eggs, separated, at room temperature
  • 1 cup Granulated Sugar
  • ⅔ cup Pumpkin Purée (100% Pure Pumpkin, Not Pie Filling)
  • ½ cup Powdered Sugar (for rolling/dusting)
  • 8 ounces Cream Cheese, full fat, softened
  • ½ cup Unsalted Butter (1 stick), softened
  • 2 cups Powdered (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt (for filling)

Instructions:

  1. Preheat oven to 375°F (190°C). Line the 10x15-inch jelly roll pan with parchment paper, leaving an overhang on the short sides. Grease the exposed pan edges lightly.
  2. Sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt into a medium bowl. Set aside.
  3. In a large bowl, beat the egg yolks and granulated sugar until pale and thick (approx. 2 minutes). Beat in the pumpkin purée until just combined.
  4. Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated. Do not overmix.
  5. In a separate bowl, whisk the egg whites to stiff peaks. Gently fold the meringue into the batter in two additions to lighten the mixture.
  6. Spread the batter evenly onto the prepared pan using an offset spatula. Bake for 13–15 minutes, or until the cake springs back lightly when touched.
  7. While the cake bakes, lay a large, clean tea towel flat on your work surface and liberally dust the towel with powdered sugar.
  8. As soon as the cake comes out of the oven, quickly invert it onto the prepared, sugared tea towel. Peel off the parchment paper carefully.
  9. Starting with the short end, tightly roll the cake and the towel together into a cylinder. The heat sets the 'memory' of the roll.
  10. Place the rolled cake (still wrapped in the towel) seam-side down on a rack and allow it to cool completely for at least 30 minutes.
  11. Make the Filling: Beat the softened cream cheese and butter together in a mixing bowl until light and fluffy. Gradually beat in the sifted powdered sugar, vanilla extract, and salt until smooth and lump-free.
  12. Unroll and Spread: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly across the entire surface, leaving a ½-inch border clear around the edges.
  13. The Final Roll: Re-roll the cake tightly, ensuring the seam is on the bottom.
  14. Chill: Wrap the filled roll tightly in plastic wrap or foil. Refrigerate for 1–2 hours to allow the filling to set firm and the cake to stabilize its shape.
  15. Serve: Before serving, dust the entire roll heavily with fresh powdered sugar. Trim the uneven ends for a neat presentation.