Ingredients

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract (for filling)

1 1/2 cups powdered sugar

Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F. Lightly spray a 10×15-inch jelly roll pan with cooking spray, then line it with parchment paper leaving about an inch of overhang on the long sides. Spray the parchment paper lightly with non-stick spray to ensure easy removal.

Step 2: In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and pumpkin pie spice. In a separate large bowl, beat the eggs, sugar, pumpkin, and vanilla extract together until smooth and well combined.

Step 3: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.

Step 4: Pour the batter into the prepared pan, spreading it evenly. Bake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye as oven temperatures can vary.

Step 5: Remove the cake from the oven. Immediately lift the parchment paper with the cake onto a heat-safe flat surface. While the cake is still hot, starting at a short end, carefully roll the cake up inside the parchment paper. This step prevents cracking. Let the rolled cake cool completely on a wire rack.

Step 6: While the cake cools, prepare the filling. In a bowl, beat the softened cream cheese, butter, vanilla extract, and powdered sugar together with an electric mixer until fluffy and smooth.

Step 7: Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Carefully roll the cake back up without the parchment paper this time. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.

Step 8: Before serving, dust the pumpkin roll with powdered sugar if desired. Slice and enjoy.

Tips & Variations

Rolling the cake while it is still warm is crucial to prevent cracks in the cake.

Use fresh pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for the best flavor.

For a twist, add chopped nuts or raisins to the cream cheese filling.

If you don’t have parchment paper, a clean kitchen towel lightly dusted with powdered sugar can be used to roll the cake.

Storage

Store the pumpkin roll wrapped in plastic wrap in the refrigerator for up to 3 days. To reheat, allow the slices to come to room temperature or warm slightly in a microwave for 10-15 seconds. For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake and roll it in parchment paper to cool, then refrigerate it rolled for up to one day before adding the filling. Alternatively, assemble the whole pumpkin roll and refrigerate it for 1-2 days before serving.

How do I prevent the cake from cracking when rolling?

The key is to roll the cake while it is still hot and pliable. This helps the cake set in the rolled shape without cracking. Rolling it inside the parchment paper also protects it during this process.