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A warmly spiced pumpkin roll with cream cheese filling swirled inside is a stunning fall family dessert. This elegant, seasonal classic looks impressive but is surprisingly simple to make.
Preheat oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together eggs and granulated sugar until thick and pale, then beat in pumpkin puree and vanilla extract until combined.
Sift in flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt; gently fold into wet ingredients just until no flour streaks remain.
Spread batter evenly in prepared pan and smooth the top. Bake for 13-15 minutes, or until the center springs back when lightly pressed.
While cake bakes, lay a clean kitchen towel on a work surface and dust lightly with powdered sugar. Immediately invert baked cake onto towel, peel off parchment, and roll cake up in towel (starting from short side); let cool completely.
To make the filling, beat softened cream cheese and butter together until smooth. Add powdered sugar and beat until fluffy and no lumps remain.
Gently unroll cooled cake, spread cream cheese filling evenly over the surface, then re-roll cake (without towel) using firm, gentle pressure.
Wrap the finished roll tightly in plastic wrap and refrigerate at least 1 hour before slicing for neat swirls.
