Prep Your Pan and Tools (10 mins)
Preheat your oven to 375°F (190°C).
Spray a 10x15-inch jelly roll pan with stick spray. Line it with parchment paper, then spray again. This ensures a clean release!
Lay out a clean kitchen towel and dust it generously with powdered sugar—this keeps the cake from sticking when you roll it up.
Make the Pumpkin Batter (10 mins)
In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, beat eggs and sugar together with an electric mixer on medium-high until thick and pale (about 2–3 minutes).
Mix in the pumpkin puree and vanilla extract until smooth.
Gently fold in the dry ingredients until just combined—don’t overmix!
Bake the Pumpkin Roll Cake (15 mins)
Spread the batter evenly in your prepared pan with a spatula.
Bake for about 13–15 minutes, or until the cake springs back when lightly touched.
Remove from the oven immediately and loosen the edges with a knife if needed.
Roll the Cake (5 mins)
Carefully invert the warm cake onto your prepared towel.
Peel off the parchment paper, then roll up the cake and towel together, starting from the short end.
Let it cool completely on a wire rack—this helps the cake “remember” its rolled shape!
Make the Cream Cheese Filling (5 mins)
Beat the softened cream cheese, butter, vanilla extract, and sifted powdered sugar together until fluffy and smooth.
Fill & Re-Roll (10 mins)
Gently unroll the cooled cake. Spread the cream cheese filling evenly, leaving a small border to prevent overflow.
Roll the cake back up (without the towel!), wrap it tightly in plastic wrap, and refrigerate for at least one hour.
Serve & Enjoy!
Dust with extra powdered sugar, slice with a serrated knife, and watch everyone smile.