A delightful spiced pumpkin roll filled with a luscious cream cheese filling, perfect for festive occasions.
Preheat your oven to 375°F and prepare a jelly-roll pan by lining it with parchment paper.
Using parchment paper ensures easy removal of the cake after baking.
In a bowl, whisk together the flour, cinnamon, ginger, cloves, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps in the batter.
In another bowl, beat the eggs and sugar until thick and pale. Mix in the pumpkin puree.
Beating the eggs and sugar well incorporates air, making the cake light.
Gently fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the batter light and airy.
Spread the batter evenly into the prepared pan and bake for 13-15 minutes.
The cake is done when it springs back when lightly touched.
Immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Roll it up with the towel and let it cool.
Rolling the cake while warm prevents cracks.
Beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
Ensure the cream cheese is softened for a smooth filling.
Unroll the cooled cake, spread the filling evenly, and reroll it.
Spread the filling evenly to avoid lumps when rolling.
Wrap the roll in plastic wrap and refrigerate for at least one hour before serving.
Chilling helps the flavors meld and the roll to set.
Dust with powdered sugar before slicing and serving.
Use a sharp knife for clean slices.
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