سويسرول قرع العسل

Place the sugar and eggs in a bowl and beat with an electric mixer until pale and fluffy.

Add the pumpkin purée and vanilla, then mix until well combined.

Combine the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg), then gently fold into the mixture.

Pour the batter into a parchment-lined baking pan and spread evenly.

Bake in a preheated oven at 180°C for 15 minutes.

Whip powdered sugar and cream until creamy, then add whipped cream cheese and blend until smooth.

Dust the cake with powdered sugar after baking and let it cool slightly.

Spread the cream filling evenly over the cake, then roll it tightly using parchment paper.

Wrap the roll tightly in parchment paper and refrigerate for at least two hours.

Before serving, dust with powdered sugar and slice the roll.