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Ingredients:
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• 3 large eggs
• 1 cup sugar
• ⅔ cup pumpkin purée
• 1 teaspoon vanilla extract
Filling:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
3. Beat eggs and sugar until thick, then mix in pumpkin and vanilla. Add the dry ingredients.
4. Spread batter evenly in the pan and bake for 13–15 minutes.
5. Immediately roll up the hot cake in a towel sprinkled with powdered sugar. Cool completely.
6. Beat the filling ingredients until smooth. Unroll the cake, spread filling, then roll up again.
7. Wrap in plastic and chill before serving. Dust with powdered sugar if desired.
