Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar (plus extra for dusting)
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well to ensure the cake releases perfectly. Lay out a clean kitchen towel on your counter and dust it generously with powdered sugar.
- In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the pumpkin puree. In a separate small bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gently fold the dry ingredients into the pumpkin mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared jelly roll pan, smoothing it into the corners with a spatula. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, or the cake will become dry and crack during rolling.
- Immediately turn the hot cake out onto the prepared kitchen towel. Carefully peel off the parchment paper. While the cake is still hot, start at the short end and roll the cake and the towel together tightly. Set the rolled cake on a wire rack to cool completely for about 1 hour.
- In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. Ensure there are no lumps in the cream cheese before adding the sugar for the best texture.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a half-inch border at the edges. Re-roll the cake (this time without the towel). Wrap the finished roll tightly in plastic wrap and refrigerate for at least 60 minutes before slicing.
- Cook Time: 35 minutes