Preheat oven to 190°C (375°F).
Grease a 25x38cm (10x15-inch) jelly roll pan and line with waxed paper.
Cake Batter: In a medium bowl, combine:
90g all-purpose flour, 5g ground cinnamon, 4g baking powder, 2g ground ginger, 1g ground nutmeg, 3g salt
In a large bowl, beat with an electric mixer: 200g white sugar, 3 large eggs (approximately 150g)
Stir 160g pumpkin purée into the sugar-egg mixture.
Fold the flour mixture into the wet ingredients until just blended
Pour batter into the prepared pan.
Baking and Cooling: Bake for about 15 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Turn cake onto a clean kitchen towel.
Remove and discard waxed paper.
Starting from the short end, roll the cake with the towel into a log
Let cool completely (about 30 minutes).
Filling: While the cake cools, prepare the filling. Beat until smooth:
225g softened cream cheese + 120g confectioners' sugar + 57g softened unsalted butter+ 15g pumpkin purée + 5ml vanilla extract Assembly:
Lay a large sheet of plastic wrap on a work surface
Carefully unroll the cooled cake onto the plastic wrap.
Spread filling evenly over the cake.
Re-roll the cake (without the towel).
Wrap carefully with plastic wrap.
Place the filled cake seam-side down on a plate.
Refrigerate until fully chilled (about 2 hours 30 mins).
Enjoy your homemade Pumpkin Roll Cake!
