Pumpkin Roll Cake with Cream Cheese Filling

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Line a 15×10-inch jelly-roll pan (a rectangular metal baking sheet) with parchment paper, creasing it into the corners so it lies flat.

Step 3

In a small bowl, combine the flour, baking powder, salt, cinnamon, ground ginger, and nutmeg by stirring with a fork until no lumps remain.

Step 4

In a large mixing bowl, add the 3 eggs and granulated sugar, then use an electric mixer on medium-high speed to beat for 2 minutes until the mixture looks pale and fluffy, about the color of light caramel.

Step 5

Add the pumpkin puree and vegetable oil to the eggs, then mix on medium speed for 30 seconds until the color is uniform throughout.

Step 6

Pour the flour mixture into the pumpkin mixture, then stir by hand with a wooden spoon in wide circles until just no white streaks are visible, about 15 strokes.

Step 7

Pour the batter onto the prepared pan and use a rubber spatula to spread it evenly to the edges, scraping the bottom and sides of the bowl.

Step 8

Place the pan in the oven and bake until a toothpick inserted in the center comes out clean and the cake springs back when you gently press the top with one finger, 12–15 minutes.

Step 9

Remove the cake from the oven and immediately place a clean kitchen towel over the top, pressing gently so it sticks to the warm cake.

Step 10

Slide the whole pan (with cake and towel still on top) onto a wire cooling rack and let it sit until you can hold your hand on the towel without it being too hot, about 5 minutes.

Step 11

While the cake cools, add the softened cream cheese, softened butter, and powdered sugar to a medium mixing bowl and use the electric mixer on medium speed to beat until the mixture looks fluffy and no lumps remain, about 2 minutes.

Step 12

Lift one short edge of the parchment paper and flip the cake onto a clean, dry counter so the bottom of the cake is now facing up.

Step 13

Peel away the parchment paper that was underneath the cake (the paper that was on the pan); if it sticks, let it sit for 30 seconds more, then try again.

Step 14

Lay a fresh piece of parchment paper on your work surface, then place the cake on top with the now-exposed top surface facing down.

Step 15

Spread the cream cheese filling evenly over the cake in a thin layer using a rubber spatula, leaving a 0.5-inch border along all four edges.

Step 16

Starting from one of the long edges nearest you, tightly roll the cake away from you (like rolling a jelly roll), peeling away the parchment as you roll.

Step 17

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours until the filling is firm and the cake is cold, so it is easier to slice.

Step 18

Remove the cake from the refrigerator and let it sit at room temperature for 10 minutes, then unwrap it and place it on a serving platter.

Step 19

Using a long serrated knife (a bread knife), slice the cake into 12 equal pieces by making a gentle sawing motion, wiping the blade clean between cuts.