Ingredients:

  • 3 large eggs, room temperature
  • 200g granulated sugar
  • 160g pure pumpkin puree
  • 95g all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 225g brick-style cream cheese
  • 60g unsalted butter, softened
  • 120g powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 190°C. Grease a 10x15-inch jelly roll pan and line with parchment paper, leaving a bit of overhang.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer for 5 minutes until thick and pale yellow. Fold in pumpkin puree.
  3. Sift together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gently stir into the wet ingredients until just combined.
  4. Spread batter evenly into the prepared pan. Bake for 13–15 minutes until the top springs back when touched.
  5. Immediately turn the hot cake onto a kitchen towel generously dusted with powdered sugar. Peel off the parchment paper carefully. While the cake is still piping hot, roll it up with the towel, starting from the short end.
  6. While the cake cools completely in the towel, beat cream cheese, butter, powdered sugar, and vanilla until the mixture is velvety and holds its shape.
  7. Unroll the cooled cake gently. Spread the cream cheese filling over the cake, leaving a 1 cm border at the edges. Roll the cake back up (without the towel this time!). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour until the filling is set and firm.