Preparation 🍳
1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease and flour a 15×10-inch jelly roll pan. Line the pan with parchment paper and grease the paper. 🕒🔥
2. Prepare Cake Batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Mix in the pumpkin puree and vanilla extract until well combined. 🎃🥚🍰
3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. 🍞🧁🌿
4. Bake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when touched. 🕒🍰
5. Cool and Roll Cake: Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel while it’s still warm. Allow it to cool completely in the rolled position. 🍰🕒
6. Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. 🧀🧈🧂🍰
7. Unroll and Fill Cake: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake. Re-roll the cake (without the towel) into a log shape. Place seam-side down on a serving platter. 🍰
8. Dust and Serve: Dust the top of the cake roll with powdered sugar before slicing. Serve and enjoy! 😋🍽️