Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan. Line the bottom with parchment paper, then grease and flour the parchment paper.
• In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
• In a large bowl, beat together granulated sugar, pumpkin puree, eggs, and vegetable oil until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Spread the batter evenly into the prepared jelly roll pan.
• Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the prepared towel.
• Carefully peel off the parchment paper. Starting from the short end, tightly roll up the cake with the towel inside. Let it cool completely on a wire rack.
• For the frosting: In a medium bowl, beat together softened cream cheese and butter until smooth and creamy.
• Stir in the vanilla extract. Gradually beat in the powdered sugar until the frosting is light and fluffy.
• Once the cake is completely cool, carefully unroll it. Spread an even layer of the cream cheese frosting over the cake, leaving a small border.
• Reroll the cake tightly, this time without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.