Yield: 8 servings
Ingredients:
- ¾ cup flour
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup canned pumpkin
- 1 tsp. vanilla extract
Ingredients for filling:
- 8 oz. cream cheese, softened
- 2 tbsp. butter, softened
- 1 tsp. vanilla extract
- 1 cup powdered sugar, plus more for dusting
Directions:
- Preheat the oven to 350 F. Lightly grease a 10-by-15-inch jelly roll pan with non-stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch sticking up on both long sides so you can easily lift it out after baking. Lightly grease the parchment paper.
- In a large bowl, whisk together flour, salt, baking soda, cinnamon and pumpkin pie spice.
- In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth. Combine. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
- Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
- Immediately lift the parchment paper and hot cake out of the pan and onto a flat heat-safe surface. While the cake is hot, starting at a short end, gently and slowly roll the cake with parchment paper all the way up. Allow it to cool completely on top of a wire cooling rack.
- While the cake roll is cooling, mix cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth.
- Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border. Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
- Dust the top with powdered sugar and decorate, if desired. Cut into slices and serve.
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