Ingredients:

  • 2/3 cup 100% pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup powdered sugar for the towel
  • 8 oz full-fat cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar for filling
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190C). Line a 10x15 inch jelly roll pan with parchment paper.
  2. Beat the eggs and granulated sugar on high speed for 5 minutes until thick, pale, and ribbons form. Gently fold in the pumpkin puree.
  3. Sift the flour, baking soda, cinnamon, cloves, and salt directly over the wet mixture. Fold with a silicone spatula until no flour streaks remain.
  4. Spread the batter evenly into the prepared pan and bake for 13-15 minutes until the top springs back when touched.
  5. While hot, immediately invert the cake onto a lint-free towel dusted with 1/4 cup powdered sugar. Remove parchment and roll the cake and towel together from the narrow end. Let cool completely.
  6. Beat cream cheese, butter, 1 cup powdered sugar, and vanilla until smooth. Unroll the cooled cake, spread the filling evenly, and re-roll tightly without the towel.