Ingredients:

  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1 can (15 oz / 425g) pumpkin puree
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (2g) salt
  • 1 cup (125g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ cup (60g) powdered sugar
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 1 tsp (5ml) vanilla extract
  • 2 cups (240g) powdered sugar

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 10x15-inch pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Whisk together sugar, pumpkin puree, eggs, cinnamon, and salt until the batter is smooth and mahogany-colored.
  3. Gently stir in the flour and baking soda until just combined; do not overmix.
  4. Spread batter evenly in the pan and bake for 12–15 minutes until the top springs back when touched.
  5. Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up tightly with the towel. Let it cool completely in this rolled state.
  6. Beat the softened cream cheese and butter together until velvety and pale.
  7. Add the vanilla extract and gradually beat in the powdered sugar until the frosting is stiff and holds a peak.
  8. Carefully unroll the cooled cake. Spread the pumpkin roll filling in an even layer and roll back up tightly.