Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Line a 10x15 inch jelly roll pan with parchment paper, extending it over the edges, and lightly grease the paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat eggs and granulated sugar with an electric mixer until light and fluffy (3-5 minutes).
- Add pumpkin puree and vegetable oil to the egg mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared jelly roll pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, dust a clean kitchen towel generously with powdered sugar.
- As soon as the cake comes out of the oven, invert it onto the prepared towel and gently peel off the parchment paper.
- Starting from one of the short ends, roll the cake up tightly in the towel and place it on a wire rack to cool completely.
- While the cake is cooling, make the cream cheese filling. In a large bowl, beat softened cream cheese and butter until smooth and creamy.
- Gradually add sifted powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cake is completely cool, gently unroll it and spread the cream cheese filling evenly, leaving a small border along the edges.
- Carefully reroll the cake, starting from the same end, and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour, or preferably overnight.
- Before serving, trim the ends of the cake. Slice into 1-inch thick slices and dust with powdered sugar, if desired.
Notes
Don't overbake the cake. Roll while warm to prevent cracking. Cool completely before adding filling. Use softened cream cheese and butter. Don't overfill the cake. Chill before slicing. To store, wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months. Variations: Add chopped nuts, chocolate chips, or caramel to the filling; add cayenne pepper to the batter; or drizzle with a maple glaze.