Ingredients
Method
Baking the Spiced Pumpkin Sponge
- Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan with non-stick cooking spray, line with parchment paper leaving an overhang on the sides, and spray the parchment lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the 3 eggs, white sugar, and brown sugar on medium-high speed for 3 to 4 minutes until thick, pale, and ribbony. Gently fold in the pumpkin purée and vanilla extract.
- Fold the dry flour mixture into the pumpkin batter using a rubber spatula just until combined with no flour streaks remaining. Pour batter into the prepared jelly roll pan and smooth evenly to the corners with an offset spatula.
- Bake at 375°F for 13 to 15 minutes until the cake springs back completely when gently pressed in the center.
The Hot Towel Roll Technique (Zero Cracks)
- While cake bakes, lay a clean, thin cotton kitchen tea towel flat on the counter and dust generously with 1/4 cup powdered sugar.
- Immediately upon removing the cake from the oven, run a thin butter knife along any unlined edges. Invert the hot cake directly onto the sugar-dusted towel. Carefully peel off and discard the parchment paper.
- Starting from one short end, immediately roll the hot cake up tightly inside the towel. Transfer the towel-wrapped cake roll seam-side down to a wire cooling rack and cool completely to room temperature for 1.5 to 2 hours.
Filling, Rolling & Chilling
- In a medium mixing bowl, beat the softened cream cheese and butter together with a hand mixer for 2 minutes until creamy and lump-free. Add the sifted powdered sugar, vanilla, and salt, beating for 2 minutes until fluffy and spreadable.
- Gently unroll the completely cooled pumpkin cake (it will naturally hold a curved shape). Spread the cream cheese filling evenly across the cake, leaving a 1/2-inch border along the edges.
- Re-roll the cake gently without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour (or overnight) to set the filling for clean, sharp slicing.
Dusting & Slicing
- Unwrap the chilled pumpkin roll and transfer to a serving platter. Trim a thin slice off each end to reveal the gorgeous, clean spiral cross-section.
- Dust generously with powdered sugar through a fine-mesh sieve. Slice with a sharp chef's knife wiped clean between cuts, and serve.