Ingredients:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 8 oz cream cheese
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12x17 inch jelly roll pan with parchment paper, leaving a slight overhang on the sides.
  2. Beat eggs and sugar on high for 5–7 minutes until the mixture is pale, thick, and falls in a ribbon when the beaters are lifted.
  3. Stir in the pumpkin puree and vanilla until smooth.
  4. Sift together flour, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the pumpkin mixture using a spatula, avoiding overmixing.
  5. Spread the batter evenly into the pan. Bake for 12–15 minutes until the top springs back when lightly touched.
  6. Immediately slide the cake out of the pan onto a clean kitchen towel.
  7. Starting from the narrow end, carefully roll the cake and the towel together into a log and let it cool completely while rolled.
  8. Beat softened cream cheese and butter together until smooth. Mix in powdered sugar and vanilla until fluffy, adding heavy cream if desired for texture.
  9. Carefully unroll the cooled cake, spread the cream cheese frosting evenly across the surface, and roll the cake back up tightly.
  10. Chill the roll in the refrigerator for 2 hours before slicing with a serrated knife.