1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. baking soda
1/2 tsp. salt
5 large eggs
1 cup sugar
1 cup canned pumpkin puree (not pie filling)
8 tbsp. unsalted butter, room temperature
2 cups confectioner’s sugar
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
pinch of salt
In the bowl of a stand mixer, beat the eggs and sugar on medium until mixture is pale yellow and thick (about 6 minutes). Mix in the pumpkin. Add dry ingredients and mix on low until just combined.
While the cake is baking, dust a piece of parchment with confectioner’s sugar.
Remove the cake from the oven and immediately turn it out onto prepared parchment. Peel off the original sheet of parchment. Roll the cake and fresh parchment into a log. Allow to cool for 1 hour.
While the cake is cooling, make the frosting. In the bowl of a stand mixer, combine butter and confectioner’s sugar. Beat on medium speed until light and fluffy. Add the cream cheese in 4 parts, beating until well combined after each addition. Beat in the vanilla and salt.