3/4 cup (95 grams) all purpose flour
1/2 teaspoon (2 gram) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon (1 gram) salt
3 large eggs, at room temperature
1 cup (200 grams) granulated white sugar
1/2 teaspoon (1 gram) pure vanilla extract (optional)
2/3 cup (160 ml) (150 grams) pumpkin puree (boil and mash the pumpkin DO NOT USE A VEGETABLE PUMPKIN PUREE).


225 grams cream cheese, at room temperature
2 tablespoons (25 grams) butter, at room temperature
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon (2 grams) pure vanilla extract
1 cup (100 grams) toasted and chopped walnuts 

Preheat your oven to 190º C. Butter, or spray with a non-stick vegetable spray, a 15 x 10 inch (38 x 25 cm) baking pan. Line the pan with baking paper, and then butter and flour the baking paper or spray it.

In a bowl sift or whisk the flour with the baking powder, baking soda, ground spices, and salt.

Place the eggs, sugar, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed until thick, pale yellow, and fluffy. (This will take between 5-10 minutes.) (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the pumpkin puree. Gently fold in the flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or the back of a spoon.

Bake for about 13 - 15 minutes or until a toothpick inserted in the centre comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been dusted with powdered sugar. Carefully peel off the baking paper, sprinkle the cake with powdered sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool. 

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the chopped nuts.

To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with confectioners (powdered or icing) sugar.

Note: To toast the walnuts: Place the nuts on a baking sheet and bake at 180ºC oven for about 8 minutes or until lightly brown. Remove from oven, let cool, and then coarsely chop.