Best Moist Pumpkin Roll with Spiced Cream Cheese

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan, then line completely with parchment paper, allowing overhang for handles.
2. In a medium bowl, whisk together flour, baking soda, 1 tsp cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar on high speed until the mixture is pale, thick, and reaches the ribbon stage (about 5-7 minutes).
4. Gently fold in the pumpkin purée and vegetable oil until just combined.
5. Gradually fold the dry ingredients into the pumpkin mixture using a rubber spatula until just incorporated. Do not overmix.
6. Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back lightly when touched.
7. Immediately turn the hot cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly and place seam-side down on a wire rack to cool completely (about 30 minutes).
8. To make the filling, melt the 4 tbsp butter in a small saucepan until the milk solids toast to a deep golden brown (brown butter). Pour into a heatproof bowl and allow it to cool slightly.
9. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, vanilla, and filling cinnamon. Beat until fluffy.
10. Stream the cooled brown butter into the cream cheese mixture while beating on low speed until fully incorporated.
11. Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border clear along one long edge.
12. Tightly reroll the cake without the towel. Wrap tightly in plastic wrap and chill for at least 2 hours to set before slicing and serving dusted with extra powdered sugar.