Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 8 oz cream cheese
  • 4 tbsp unsalted butter
  • 2 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper, leaving a slight overhang.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, and salt.
  3. Incorporate the pumpkin puree, oil, and eggs one by one, beating on medium speed until the batter is smooth and mahogany-colored.
  4. Spread the batter evenly across the prepared pan using a spatula.
  5. Bake for 12–15 minutes until the top springs back when lightly touched.
  6. Immediately remove from the oven and invert the cake onto a parchment-lined surface or lint-free towel.
  7. Starting from the narrow end, roll the cake up tightly with the parchment or towel inside; let cool completely in this rolled state to set the shape.
  8. In a mixing bowl, beat the softened cream cheese and butter together until smooth, then mix in confectioners' sugar, vanilla extract, and a pinch of salt until velvety.
  9. Carefully unroll the cooled cake, spread the cream cheese filling evenly across the surface, and roll it back up tightly.
  10. Chill the roll for 2 hours before slicing to ensure stability.