Ingredients:

  • 3 large Eggs
  • 1 cup Granulated Sugar
  • ¾ cup All-Purpose Flour, sifted
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt (for cake)
  • ½ cup Pumpkin Purée (not pie filling)
  • 1 teaspoon Vanilla Extract (for cake)
  • ½ cup Confectioners' Sugar (for dusting the towel)
  • 8 oz block Cream Cheese, full-fat, softened
  • ½ cup (1 stick) Unsalted Butter, softened
  • 2 cups Confectioners' Sugar, sifted (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • ¼ teaspoon Fine Sea Salt (for filling)
  • 1 cup Pecans, toasted and finely chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10 x 15 inch jelly roll pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the paper.
  2. Whisk together the sifted flour, baking powder, spices (cinnamon, ginger, nutmeg), and cake salt in a small bowl. Set aside.
  3. In a stand mixer, beat the eggs and granulated sugar until they reach the 'ribbon stage'—the mixture should be pale, thick, and stream off the whisk, holding a visible trail momentarily.
  4. Gently fold in the pumpkin purée and vanilla extract until just combined. Do not overmix.
  5. In three additions, gently fold the dry mixture into the wet ingredients using a large rubber spatula. Stop folding immediately when no streaks of flour remain.
  6. Pour the batter into the prepared pan and spread evenly to the edges. Bake for 13-15 minutes, until the cake springs back lightly when touched.
  7. Prepare for rolling: Lay a large, clean kitchen towel flat on a work surface and use a sieve to generously dust the entire towel with ½ cup confectioners' sugar.
  8. Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment paper.
  9. Starting from one of the short ends, tightly roll the hot cake (along with the towel) into a cylinder. Place the rolled cake seam-side down on a rack and allow it to cool completely for 60 to 90 minutes.
  10. Make the Filling: Toast the pecans until fragrant and chop finely. In a clean bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted confectioners' sugar, filling vanilla, and salt. Beat until light and fluffy. Stir in the chopped toasted pecans.
  11. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the entire surface, leaving a small ½-inch border clear on the final edge.
  12. Starting again from the short end, firmly re-roll the cake (without the towel). Wrap the finished roll tightly in plastic film or parchment paper.
  13. Refrigerate for at least 2 hours, or ideally overnight, to allow the filling to set and the roll to firm up before slicing. Dust generously with extra confectioners' sugar before serving.