First, preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, making sure the paper hangs over the edges, that way, you can easily lift the cake out later without any hassle.

In a spacious bowl, gently crack the eggs and whisk them together. Add in both granulated and light brown sugar for that perfect blend of sweetness and warmth. Stir in the cinnamon, nutmeg, and ginger spices, then mix in the pumpkin puree along with the vanilla extract. Whisk everything until the batter smells like pure autumn magic.

In a separate bowl, mix together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding carefully in batches to keep the batter light and fluffy.

Pour the batter into your prepared pan and spread it out evenly, smoothing the top gently. Bake for about 17 minutes, but start checking at 14 minutes.

Once the cake is out, let it cool just enough to handle without burning yourself. With the parchment paper still on, gently roll the cake from end to end; this technique, called the “memory roll,” preserves its shape and prevents cracks when you spread the filling. Let it cool completely while rolled up.

While waiting, prepare the filling by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Use a mixer or a whisk, whichever you prefer.

When the cake is fully cool, carefully unroll it. Spread the filling evenly across the surface, leaving a small gap around the edges to prevent the filling from oozing out. Roll the cake back up slowly and carefully, this time without the parchment paper.

Wrap the roll tightly in plastic wrap and chill it in the fridge for at least 30 minutes. This step is important because it firms up the filling, making your slices neat and easy to cut. Enjoy your pumpkin roll!