Now that you have your ingredients ready, let’s dive into the steps for making this delightful Classic Pumpkin Roll Cake. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare the Pan and Oven
Preheat your oven to 375°F (190°C). Grease a standard 15x10x1-inch jelly roll pan with butter or non-stick spray. Line the bottom with parchment paper, then grease the parchment paper as well. This double insurance is crucial for a clean release.

Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the leavening and spices are evenly distributed throughout the batter, preventing clumps.

Step 3: Whip the Eggs and Sugar
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the eggs and granulated sugar on high speed for 2-3 minutes. The mixture should become thick, pale yellow, and form a ribbon-like trail when the whisk is lifted. This step incorporates air, which is the primary leavening agent for the cake.

Step 4: Combine Wet and Dry Ingredients
Gently fold the pumpkin puree and lemon juice into the whipped egg mixture using a spatula. Then, sift the dry ingredients over the wet ingredients in two additions, folding gently after each until just combined. Overmixing will deflate the air you whipped in.

Step 5: Bake the Cake
Spread the batter evenly into the prepared jelly roll pan, using an offset spatula to get it into the corners. Tap the pan lightly on the counter to release any large air bubbles. Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched.

Step 6: The Critical Roll
While the cake is baking, lay your clean kitchen towel on a flat surface. Dust it generously with powdered sugar—this will prevent the cake from sticking. As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Invert the hot cake onto the prepared towel. Carefully peel off the parchment paper. Starting at one of the short ends, use the towel to gently but firmly roll the cake up, rolling the towel inside the cake. This initial roll is done while the cake is warm and pliable to “train” it and prevent cracking later.

Step 7: Cool and Fill
Allow the cake roll to cool completely on a wire rack in its rolled-up position. This will take about 1-2 hours. Meanwhile, make the filling: In a clean bowl, beat the softened cream cheese, butter, and vanilla together until completely smooth. Gradually beat in the sifted powdered sugar and pinch of salt until the filling is creamy and lump-free.

Step 8: Assemble the Final Roll
Once the cake is completely cool, carefully unroll it. It will lie flat. Spread the cream cheese filling evenly over the cake, leaving a small ½-inch border around the edges. Using the towel to guide you, gently re-roll the cake, this time without the towel inside. Don’t roll too tightly, or the filling will squeeze out.

Step 9: Chill to Set
Wrap the fully assembled pumpkin roll tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This step is essential for the cake to set, making it firm enough to slice cleanly.

Step 10: Serve and Garnish
Before serving, unwrap the roll and transfer it to a serving platter. Dust the top generously with more powdered sugar for a beautiful, snowy finish. Use a sharp serrated knife to slice into pieces, wiping the blade clean between cuts for neat slices