Preparation Steps

• Preheat oven to 375°F (190°C). Grease and line a 10x15-inch jelly roll pan with parchment paper, leaving overhang on the long sides.
• In a large bowl, whisk together pumpkin puree, eggs, and sugar until well blended.
• In a separate bowl, stir together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Gradually add the dry ingredients to the pumpkin mixture, mixing until combined. Pour into prepared pan and spread evenly.
• Bake for 13-15 minutes, or until top springs back when gently touched.
• While cake is in the oven, spread a clean kitchen towel on a flat surface and dust with powdered sugar.
• When cake is done, remove from oven and immediately lift cake out using parchment overhang. Roll tightly starting from one short side, including towel.
• Let the rolled cake cool at room temperature for about 15 minutes.
• In a medium bowl, beat 8 oz softened cream cheese, 1.25 cups powdered sugar, 0.25 cup butter, and 1 teaspoon vanilla until smooth.
• Unroll cake gently, spread filling evenly, and re-roll without the towel. Wrap in parchment or plastic and chill for at least 30 minutes before slicing.