Ingredients

The following ingredients have 7 Servings
  • ¾ cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 3 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • ⅔ cup canned pure pumpkin
  • 8 ounces cream cheese (at room temperature)
  • 6 tablespoons unsalted butter (at room temperature)
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Powdered sugar

Instruction

  • Make the Cake: Preheat oven to 375 degrees F. Grease a 10x15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  • In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
  • Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
  • Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
  • Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
  • Make the Cream Cheese Filling: In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
  • Assemble Pumpkin Roll: Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
  • Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
  • When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve. Leftover pumpkin roll can be wrapped in plastic wrap and refrigerated for up to 5 days.