Ingredients:

  • 3 large Eggs, room temperature
  • 200 g (1 cup) Granulated Sugar
  • 140 g (2/3 cup) Canned Pumpkin Purée (100% pumpkin, not pie filling)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 115 g (3/4 cup) All-Purpose Flour (plain flour)
  • 1 tsp Baking Soda (bicarbonate of soda)
  • 1/2 tsp Salt (fine sea salt)
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 225 g (8 oz / 1 block) Cream Cheese, full-fat, softened to room temperature
  • 115 g (1/2 cup) Unsalted Butter, softened to room temperature
  • 1 tsp (5 ml) Pure Vanilla Extract (for filling)
  • 180 g (1 1/2 cups) Icing Sugar (powdered sugar), sifted
  • 3 Tbsp Icing Sugar (powdered sugar), for dusting

Instructions:

  1. Preheat oven to 175°C (350°F). Line the 10x15 inch jelly roll pan with parchment paper, ensuring an overhang on the short sides. Grease the exposed pan edges lightly.
  2. Combine Wet Ingredients: In a large bowl, beat the eggs and sugar until pale and slightly thickened (about 3 minutes). Stir in the pumpkin purée and 1 tsp of vanilla extract until just combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Fold and Bake: Gently fold the dry mixture into the wet ingredients just until no streaks of flour remain. Pour the batter into the prepared pan and spread evenly. Bake for 13–15 minutes, or until the top springs back when lightly touched.
  5. Prepare for Rolling: While the cake is baking, lay a clean, lint-free kitchen towel flat and generously dust it with 3 Tbsp of reserved icing sugar. Immediately upon removing the cake from the oven, quickly invert it onto the prepared sugared towel and carefully peel off the parchment paper.
  6. The Critical Initial Roll: Starting from one of the short ends, tightly roll the cake (along with the towel) into a cylinder. Place the rolled cake, seam-side down, on a cooling rack and allow it to cool completely (approximately 45–60 minutes).
  7. Prepare the Filling: In the mixer bowl, beat the softened cream cheese and butter until smooth, creamy, and lump-free. Gradually beat in the sifted icing sugar and 1 tsp of vanilla extract until the filling is light and fluffy.
  8. Assemble: Once the cake is fully cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the entire surface of the cake, leaving a 1-inch border bare on the final edge.
  9. Re-roll and Chill: Starting from the original short end, tightly and carefully re-roll the cake without the towel. Wrap the finished roll tightly in plastic wrap. Refrigerate for at least 1 hour (ideally 2 hours) before serving.
  10. Serve: Just before slicing, dust the outside of the chilled roll generously with a final flurry of icing sugar.