Ingredients:

  • ¾ cup All-Purpose Flour, Sifted
  • 1 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt
  • 3 Large Eggs, Room temperature
  • 1 cup Granulated Sugar (Caster Sugar)
  • ⅔ cup Pumpkin Purée (100% pure, NOT pie filling)
  • ½ cup Powdered Sugar (for rolling and dusting)
  • 8 oz block Full-Fat Cream Cheese, softened
  • 4 Tbsp Unsalted Butter, softened
  • 1 tsp Vanilla Extract
  • 1½ cups Powdered Sugar (Icing Sugar), Sifted (for filling)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, extending the paper over the short edges. Lightly grease the paper.
  2. Prepare the Rolling Surface: Lay out a clean, lint-free cotton tea towel flat on the work surface. Generously dust the entire surface of the towel with the ½ cup of powdered sugar using a sieve. This prevents sticking.
  3. Combine Dry Ingredients: Whisk together the flour, baking soda, spices (cinnamon, ginger, nutmeg), and salt in a medium bowl. Set aside.
  4. Whip Eggs and Sugar: In a large bowl or stand mixer, beat the room-temperature eggs and granulated sugar on high speed until the mixture is very thick, pale yellow, and has tripled in volume (the ribbon stage). This takes 5–7 minutes.
  5. Incorporate Pumpkin: Gently fold the pumpkin purée into the egg mixture until just combined. Do not deflate the airy mixture.
  6. Add Dry Mix: Gradually fold the dry ingredients into the wet mixture in two additions, mixing only until no streaks of flour remain. Avoid overmixing.
  7. Bake: Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back lightly when touched and the edges pull slightly away from the pan.
  8. The Inversion: Immediately upon removing the cake from the oven, invert it onto the prepared sugared tea towel.
  9. Peel and Trim: Carefully peel away the parchment paper. If the edges are slightly crispy or tough, trim them with a sharp knife (this prevents cracking).
  10. The Initial Roll: Starting from one short end, carefully roll the cake (along with the tea towel) up tightly.
  11. Cooling: Place the rolled cake seam-side down on a wire rack and allow it to cool completely for at least 30 minutes. This trains the cake to hold the coiled shape.
  12. Prepare the Filling: Beat the softened cream cheese, butter, and vanilla extract until smooth and fluffy. Gradually add the 1½ cups of sifted powdered sugar, mixing until the frosting is light, creamy, and holds stiff peaks.
  13. Unroll and Spread: Once the cake is completely cool, carefully unroll it. Gently brush away any excess powdered sugar from the surface of the cake.
  14. Fill: Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a ½-inch border around the edges.
  15. The Final Roll: Starting again from the short end, roll the cake tightly without the towel this time. Wrap the finished roll tightly in plastic wrap or parchment paper.
  16. Chill and Serve: Refrigerate the roll for at least 1 hour (preferably 2) to allow the filling to firm up. Before serving, dust generously with additional powdered sugar, slice with a sharp knife, and enjoy!