This perfectly spiced pumpkin roll cake with a delicate sweet cream cheese filling is the perfect fall dessert. It's a showstopping treat that is easy to make in under an hour, and the delicious festive flavors of ginger, nutmeg, cinnamon, and pumpkin are guaranteed to leave your family and friends asking for more!
Remove the pumpkin cake from the oven and leave it in the pan for about 15 minutes. Lay out a kitchen towel and dust well with powdered sugar. Turn the cake out onto the towel, roll the cake tightly in the towel, and allow it to cool completely.
While the cake is cooling, make the frosting by beating the butter and cream cheese until smooth. Pour in the vanilla and powdered sugar and beat again until combined and thick.
It is important to allow the cake to completely cool before spreading the filling so that it doesn't become runny from the heat.
If your cream cheese frosting is a bit runny before spreading it, refrigerate it for 30 minutes to an hour to harden slightly. You don't want it too hard, or else it will be difficult to spread.