Ingredients:

  • 2 cups cake flour (250g)
  • 1 tsp baking soda (5g)
  • 2 tsp ground cinnamon (5g)
  • 1/2 tsp salt (3g)
  • 3 large eggs (150g)
  • 3/4 cup granulated sugar (150g)
  • 1 cup pumpkin puree (240g)
  • 1/2 cup vegetable oil (120ml)
  • 1 tsp vanilla extract (5ml)
  • 8 oz cream cheese (225g)
  • 4 tbsp unsalted butter (57g)
  • 2 cups powdered sugar (240g)
  • 1 tsp vanilla extract (5ml)
  • 1 tbsp heavy cream (15ml)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving a slight overhang. Dust the parchment with powdered sugar.
  2. Whisk eggs and sugar on high speed until pale and doubled in volume. Mix in pumpkin puree, oil, and vanilla. Gently fold in the sifted cake flour, cinnamon, baking soda, and salt until just combined.
  3. Spread the batter evenly into the pan and bake for 12-15 minutes until the top springs back when touched.
  4. Immediately invert the hot cake onto a kitchen towel dusted with powdered sugar and peel off the parchment paper. While steaming, roll the cake and towel together tightly into a log and let it cool completely.
  5. Beat softened cream cheese and butter until velvety. Gradually add powdered sugar, vanilla, and heavy cream until fluffy.
  6. Gently unroll the cooled cake, spread the filling evenly (leaving a 1/2 inch border), and roll it back up tightly.
  7. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set the shape.