Ingredients

Pumpkin Cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup canned pumpkin (or homemade pumpkin puree)
• 1 teaspoon vanilla extract

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, plus extra for dusting

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Prepare the pan: Lightly coat a 10 x 15-inch jelly roll pan with nonstick cooking spray. Line it with parchment paper, allowing about 1 inch of overhang on the two long sides to make lifting the cake easier after baking. Lightly grease the parchment as well.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
4. Mix the wet ingredients: In another bowl, whisk together the eggs, granulated sugar, vanilla extract, and pumpkin until smooth and fully blended.
5. Combine: Add the dry mixture to the wet mixture and stir gently until no dry flour remains. Avoid overmixing. Spread the batter evenly into the prepared pan.
6. Bake: Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Since oven temperatures can vary, begin checking for doneness around the 12-minute mark.
7. Roll while warm: As soon as the cake comes out of the oven, carefully lift it from the pan using the parchment paper and transfer it to a heat-safe surface. Starting from one of the short ends, gently roll the warm cake together with the parchment paper into a tight spiral. Place it on a wire rack and let it cool completely. Cooling it this way helps prevent cracking and reduces moisture buildup.
8. Prepare the filling: While the cake cools, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until the mixture is smooth and fluffy.
9. Fill the cake: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving about a 1-inch border around the edges.
10. Roll again: Roll the cake back up without the parchment paper. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
11. Serve: Dust the top with additional powdered sugar if desired. Slice and enjoy.

Notes

Make Ahead

• The fully assembled pumpkin roll can be prepared 1–2 days in advance and stored covered in the refrigerator.
• To prepare only the cake ahead, bake and roll it in the parchment paper as directed, then refrigerate it (still rolled) for up to 1 day before filling.
• Store any leftovers covered in the refrigerator.

Freezing

• Wrap the finished pumpkin roll tightly in plastic wrap, followed by aluminum foil.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before slicing and serving.

Gluten-Free Option

• Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend.

Nutrition