Ingredients:

  • ¾ cup All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt, fine sea salt
  • 1 tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • 3 large Eggs, at room temperature
  • ⅔ cup Granulated sugar
  • ½ cup Pumpkin purée (100% pure, not pie filling)
  • 8 oz Cream cheese, full-fat, softened to room temperature
  • ½ cup Unsalted butter, softened to room temperature
  • 2 cups Powdered sugar, sifted (for filling)
  • 1 tsp Vanilla extract
  • ½ cup Pecans, toasted and finely chopped (for filling)
  • ¼ cup Powdered sugar (for dusting/prep)
  • Extra Pecan halves (for garnish, optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving a slight overhang on the long edges. Lightly spray the paper with cooking spray.
  2. Toast Pecans: Spread pecans on a dry baking sheet and toast for 5-7 minutes until fragrant. Cool completely, then chop finely for the filling.
  3. Combine Dry Ingredients: Sift together the flour, baking soda, salt, cinnamon, ginger, and nutmeg into a medium bowl. Whisk briefly to combine.
  4. Whip Eggs and Sugar: Using an electric mixer, beat the eggs and granulated sugar on high speed for 3-5 minutes until the mixture is thick, pale yellow, and ribbons fall from the whisk.
  5. Fold Wet & Dry: Gently fold the pumpkin purée into the egg mixture until just combined. Then, add the sifted dry ingredients in two stages, gently folding with a spatula until no streaks of flour remain. Do not overmix.
  6. Bake: Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched.
  7. Prep Rolling Surface: While the cake bakes, lay a clean, lint-free tea towel flat on the counter. Generously dust the towel with the ¼ cup of powdered sugar.
  8. The Hot Roll: Immediately upon removing the cake from the oven, invert it onto the sugar-dusted tea towel. Carefully peel off the parchment paper.
  9. Form the Shape: Starting with a short end, tightly roll the cake (along with the tea towel inside it) until you have a compact cylinder. Place the rolled cake, seam-side down, on a wire rack and allow it to cool completely (about 45 minutes).
  10. Make the Filling: Beat the softened cream cheese and butter until smooth and lump-free. Gradually add the 2 cups of sifted powdered sugar and vanilla extract. Beat until light and fluffy. Stir in the finely chopped toasted pecans.
  11. Assembly: Carefully unroll the cooled cake. Spread the cream cheese filling evenly across the cake, leaving a 1-inch border around the edges.
  12. Re-Roll and Chill: Starting again from the short end, tightly re-roll the cake (without the towel). Wrap the finished roll tightly and chill for at least 15 minutes to allow the filling to set. Dust generously with extra powdered sugar before slicing and serving.