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Instructions
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Preheat oven to 350 degrees F.
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Prep Pan: Lightly grease a jelly roll pan (10 x 15”) with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
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Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
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Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
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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.
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Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
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Roll: Immediately lift the payment 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 (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
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Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is 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.
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Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
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Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Notes
Make Ahead Instructions: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
Freezing Instructions: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
Gluten-free Adaptation: Replace the regular flour with the gluten-free 1:1 all-purpose flour.
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Nutrition
- Calories: 360
- kcalCarbohydrates: 53g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0.1g
- Cholesterol: 106mg
- Sodium: 350mg
- Potassium: 124mg
- Fiber: 1g
- Sugar: 42g
- Vitamin A: 3749IU
- Vitamin C: 1mg
- Calcium: 51
- mgIron: 1mg
- Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
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