Ingredients
Scale
1. For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- 1 teaspoon vanilla extract
2. For the Filling:
- 8 oz cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
3. Additional:
- ½ cup powdered sugar for rolling
- More powdered sugar for dusting before serving
Instructions
- Preheat oven to 375°F. Line a 10×15 jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In a larger bowl, beat eggs and sugar until thick and pale, about 3–5 minutes. Add pumpkin and vanilla.
- Fold dry ingredients into wet until just combined.
- Spread into prepared pan and bake 13–15 minutes until springy to touch.
- Invert onto a clean, powdered sugar-dusted towel. Peel off parchment. Roll the cake with the towel and let cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
- Unroll cooled cake, spread filling evenly, and re-roll without the towel.
- Wrap in plastic and chill for at least 1 hour. Dust with powdered sugar before serving.
Notes
- Don’t overmix the batter—gentle folding keeps it light.
- Use enough powdered sugar on the towel to avoid sticking.
- Chill before slicing for clean, neat swirls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8–10
- Calories: 290
- Sugar: 26g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg