Ingredients:

For the Cake:

¾ c. flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

½ tsp. pumpkin pie spice

¼ tsp. salt

3 eggs

1 c. granulated sugar

2/3 cup pumpkin puree

2 tsp. vanilla

¼ c. powdered sugar (to sprinkle after baking)

For the Filling:

8 oz. cream cheese, softened

1 c. powdered sugar

6 tbsp. butter, softened

1 tsp. vanilla

Directions: Preheat the oven to 375 degrees.

Spray a 15” x 10” baking sheet with cooking spray. Line the baking sheet with parchment paper.

Then lightly spray the parchment paper with cooking spray.

Set aside.

Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt into a medium bowl. Whisk together and set aside.

Using the stand mixer bowl, combine the eggs, vanilla, and granulated sugar. Beat on medium speed until lighter in color and smooth.

Add the pumpkin puree and mix until smooth. Remove bowl from stand mixer.

Pour the dry flour mixture into the wet pumpkin mixture. Using a rubber scraper, fold in the dry ingredients just until combined.

Transfer the batter to the prepared baking sheet. Use the rubber scraper to smooth it out.

Bake the cake for 13 – 15 minutes. The cake is done when the edges start to pull away from the side of the pan, and the center springs back when pressed lightly.

While the cake is baking:

While the cake bakes, prepare a large piece of parchment paper by dusting it generously with the ¼ c. powdered sugar.

1. Make the cream cheese frosting. In the stand mixer bowl, beat cream cheese and butter on medium speed until combined. 
2. Add vanilla and powdered sugar. Beat until light and fluffy – about two minutes. Set aside. 
3. When the cake is done, immediately loosen the edges and turn the cake onto parchment paper. You may need to use a knife to lift a corner of the pan off the cake. 
4. Carefully peel off the parchment paper from the top of the cake.
5. Roll up the cake and the bottom parchment paper together, starting with the narrow end. Cool on a wire rack.

When the cake is cooled…

Unroll the cooled cake on your counter. Spread the frosting, leaving about half an inch unfrosted on one short side.

Roll the cake back up, starting with the short side opposite the unfrosted border.

Remove the parchment paper as you roll.

Wrap the roll in plastic wrap.

But it in the refrigerator for 1 hour

Once the cake is chilled, you are ready to serve. Remove the cake and put seam side down on the serving plate.

Dust the top of the Pumpkin Roll with powdered sugar.