Ingredients:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3 large eggs
  • 2/3 cup canned pumpkin puree (not pie filling)
  • 1 cup granulated sugar
  • 8 ounces cream cheese, full-fat and softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar, divided (1 cup for filling, 1/4 cup for dusting)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 10x15 inch jelly-roll pan and line it with parchment paper. Lightly grease and flour the parchment.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.
  3. In a separate large bowl, beat the eggs until foamy. Gradually beat in the granulated sugar until the mixture is thick. Stir in the pumpkin puree until fully combined.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Spread the batter evenly into the prepared pan.
  5. Bake for 13–16 minutes, or until the cake springs back lightly when touched.
  6. While the cake is baking, lay out a clean linen or cotton towel and dust heavily with 1/4 cup of the reserved powdered sugar.
  7. Immediately upon removing the cake from the oven, invert the hot cake onto the prepared powdered sugar towel. Carefully peel off the parchment paper.
  8. Starting from the short end, tightly roll the cake and the towel together. Place the rolled cake seam-side down on a wire rack and allow it to cool completely (approximately 1 hour).
  9. Prepare the filling: In a bowl, beat the softened cream cheese and butter until smooth. Beat in the vanilla extract and the remaining 1 cup of powdered sugar until the filling is light and fluffy.
  10. Carefully unroll the cooled cake. Spread the cream cheese filling evenly across the cake, leaving a 1/2-inch border bare on all sides.
  11. Reroll the cake tightly (without the towel). Wrap the finished roll tightly in plastic wrap and chill in the refrigerator for at least 1 hour before slicing and serving.