reheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing extra paper to extend up the sides of the pan by an inch or two. This will make it easier to lift the cake from the pan once it’s baked.

In a medium bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg. Whisk the dry ingredients to combine, then set aside.

In a large mixing bowl, whisk together the eggs, vanilla extract, and granulated sugar until the mixture is smooth and has lightened in color. Fold in the pumpkin puree and stir until the mixture is completely smooth.

Add the dry ingredients to the wet mixture and gently fold them together until just combined. Take care not to overmix.

Pour the batter into the prepared pan and spread it evenly with a spatula or offset spatula. The batter should create a thin layer, which is ideal.

Bake the cake for 13 to 15 minutes, or until the center of the cake springs back when touched lightly.

While the cake is baking, prepare a clean, thin tea towel by dusting it generously with powdered sugar. Once the cake is done baking and still warm, lift it out of the pan using the edges of the parchment paper and carefully invert it onto the center of the powdered tea towel.

Peel the parchment paper away from the cake, then fold one short end of the tea towel over the end of the cake. Carefully roll the cake into a log, keeping the towel rolled up inside. Place the rolled cake on a wire rack and allow it to cool completely.

To prepare the cream cheese frosting, beat together the softened butter and cream cheese in a stand mixer with a whisk attachment (or in a mixing bowl with a hand mixer) until they are thoroughly combined. Add the vanilla extract and sifted powdered sugar, then beat on medium speed until the frosting is smooth, fluffy, and pale, about 2 minutes.

Once the cake has cooled, unroll it gently on a flat surface. Spread the cream cheese frosting over the surface of the cake, leaving about half an inch of one short end unfrosted.

Roll the cake back up, starting from the opposite short side with the frosting and gently pulling the towel away as you roll. Transfer the rolled cake to a serving plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour to allow the frosting to set.

Before serving, dust the pumpkin roll with powdered sugar. For clean slices, use a sharp serrated knife to cut the roll. Enjoy this delicious and festive treat!