1-Begin by preheating your oven to 375°F (190°C) and lining a 15×10-inch jelly-roll pan with parchment paper. Lightly grease the parchment and have a clean kitchen towel dusted with 1/4 cup powdered sugar ready for rolling.

2-Measure and sift your dry ingredients, including 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and spices. For dietary swaps, mix any gluten-free flour blend with 1/4 tsp xanthan gum if needed, or prepare flax eggs for vegan versions by combining 3 tbsp ground flax with 7.5 tbsp water and letting it thicken.

3-Next, whisk 3 large eggs with 1 cup granulated sugar until light and smooth, which takes about 2 3 minutes by hand. Add 1 cup pumpkin puree and beat until combined. If you’re aiming for a lower-sugar version, reduce the sugar to 3/4 cup or mix it with a non-caloric sweetener.

4-Gently fold the sifted dry ingredients into the wet mixture in two additions to keep the batter airy. Spread the batter evenly in the prepared pan and bake for 13 15 minutes, or until it springs back when touched. For gluten-free batters, add 1 2 minutes and watch closely.

5-Once baked, invert the cake onto the dusted towel, peel off the parchment, and roll it up while warm to prevent cracking. Let it cool for about 30 40 minutes. While it cools, make the filling by beating 8 oz softened cream cheese with 1/4 cup softened butter until smooth, then add 1 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract.

6-Unroll the cake, spread the filling evenly, leaving a 1/2-inch border, and reroll it tightly. Wrap in plastic and chill for 1 2 hours. For lighter versions, swap half the cream cheese with Greek yogurt.