For the Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree (not pumpkin pie filling)
Powdered sugar, for dusting
For the Filling:
8 ounces full-fat cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with a mixer on high speed until thick and pale yellow, about 3-4 minutes.
Gently fold in the pumpkin puree until just combined.
Fold the dry ingredients into the wet ingredients until no flour streaks remain, being careful not to overmix.
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the top springs back when lightly touched.
Immediately upon removing from the oven, loosen the edges of the cake. Invert it onto a clean kitchen towel that has been generously dusted with powdered sugar.
Carefully peel off the parchment paper. Starting at a short end, roll the warm cake and the towel together into a log. Place seam-side down on a wire rack to cool completely.
While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually beat in the sifted powdered sugar and vanilla extract until the filling is light and fluffy.
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border on all sides.
Gently re-roll the cake, using the towel to help guide it. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Before serving, unwrap and dust with additional powdered sugar. Slice with a sharp serrated knife and enjoy.
