Ingredients
For the Cake:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs, room temperature
⅔ cup canned pumpkin puree
1 teaspoon vanilla extract
For the 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 oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving overhangs.
2. Whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice in a bowl.
3. In another bowl, beat eggs, sugar, pumpkin puree, and vanilla until smooth.
4. Add dry mixture to wet mixture, stir just until combined.
5. Spread batter evenly in prepared pan. Bake 12–15 minutes or until toothpick comes out clean.
6. Immediately lift cake with parchment and roll from short end. Cool on wire rack.
7. Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
8. Unroll cooled cake, spread filling leaving a 1-inch border, then re-roll without parchment.
9. Wrap in plastic wrap and refrigerate at least 1 hour. Dust with powdered sugar before serving.
Notes
Chilling is crucial for clean slices.
Always roll the cake while warm to avoid cracks.
For variation, add chopped pecans to the filling.
Freezes well: wrap tightly in plastic and foil, freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Cuisine: American