- 3 eggs
- 1 cup sugar
- 2/3 cup canned pure pumpkin
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 250 grams cream cheese (8 ounce package)
- 1 cup icing sugar
- 4 tbsp butter
- 1 tsp vanilla
- Powdered Sugar Optional Topping
- Avocado Oil, pam ect For the Pan
- Heat oven to 375°F. Grease a 10 X 15 inch jelly roll pan with nonstick cooking spray then line with parchment paper. Spray the top of the parchment with cooking spray then lightly sprinkle with flour; set aside.
- Whisk the dry ingredients together in a medium bowl.
- Using the high speed of an electric mixer or with a hand mixer in a large bowl, beat the eggs until slightly thickened and frothy, about 5 minutes.
- Using low speed gradually add sugar and pumpkin, beating until combined. With a rubber spatula add the dry ingredients to the wet ingredients and fold in until just combined.
- Pour the batter into the prepared pan and spread into an even layer and drop the pan on the counter a few times to even and eliminate air bubbles.
- Bake until the top springs back when lightly touched, about 15 minutes.
- Meanwhile, sprinkle a clean, thin, lint-free tea towel with powdered sugar and set aside.
- Once out of the oven let the cake cool for 3 minutes.
- Loosen the cake from the edges of the pan and turn upside down ‘invert’ onto the prepared tea towel then carefully peel off the parchment paper.
- Slowly, tightly, roll the cake in the towel, working from short end to short end.
- Transfer the cake roll in the towel to a wire rack to cool until it reaches room temperature - about 2-3 hours.
CREAM CHEESE FILLING
- While the cake is cooling, make the cream cheese filling. Beat filling ingredients together until smooth.
PUTTING IT TOGETHER
- Once the cake has cooled, transfer the cake roll to a flat surface. Carefully unroll the cake until it is flat again (the ends may curl up a bit, that is OK) and remove the towel.
- Spread the cream cheese mixture evenly over the cake, leaving a ½ inch border on all sides.
- Gently reroll the cake, tucking the short end into the frosting creating a tight roll again from short end to short end.
- Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour.
- When ready to serve, unwrap the pumpkin roll and cut into 1 inch slices. Lightly dust the pumpkin roll on all sides with powdered sugar, this step is optional. Cut into 1 inch slices and serve.