Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 can (15 oz / 425g) pumpkin puree
  • 4 large eggs
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 1 cup (125g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (30g) powdered sugar (for dusting the towel)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, beat the sugar, pumpkin puree, and eggs until the mixture is smooth and pale.
  3. Sift in the cinnamon, salt, flour, and baking powder; whisk gently until just combined.
  4. Pour the batter into the pan, spread evenly, and bake for 12–15 minutes until the top springs back when lightly touched.
  5. Dust a clean kitchen towel with 1/4 cup of powdered sugar. As soon as the cake leaves the oven, carefully invert it onto the sugared towel and gently peel away the parchment paper.
  6. Starting from the short end, roll the cake and the towel together into a tight log. Let it cool completely in this rolled position for at least 30 minutes.
  7. Beat the softened cream cheese and butter together until velvety. Gradually add the powdered sugar and vanilla extract, whipping until stiff peaks form.
  8. Carefully unroll the cooled cake, spread the cream cheese filling evenly across the surface (leaving a 1/2 inch border), and roll the cake back up.