Ingredients
Scale
For the cake:
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 3 large eggs
- ½ cup white sugar
- ¼ cup light brown sugar
- ¾ cup 100% pumpkin puree, not pumpkin pie filling
- 2 tablespoons neutral oil, such as avocado oil
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the filling:
- 8oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 375°F. Line a 10×15 jelly roll pan (sheet pan with raised edges) with parchment paper and lightly grease the parchment.
- In a mixing bowl, beat 3 eggs, ½ cup white sugar, and ¼ cup light brown sugar for 2-3 minutes until pale.
- Add ¾ cup pumpkin puree, 2 tablespoons oil, and 1 teaspoon vanilla extract and mix until fully combined.
- Gently fold in the dry ingredients until just incorporated: ¾ cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, and ¼ teaspoon kosher salt.
- Spread the batter as evenly as possible on your prepared baking sheet and bake for 12-14 minutes, or until the surface springs back when pressed.
- While the cake bakes, lay out a clean, lint free and non-textured kitchen towel and dust it generously with powdered sugar.
- As soon as the cake is done, flip it onto the dusted towel, peel off the parchment, and carefully roll the cake up with the towel inside.
- Let the rolled cake cool completely.
- While the cake cools, make the filling.
- Beat 8 ounces softened cream cheese and 4 tablespoons softened, unsalted butter together until smooth and fluffy.
- Add 1 teaspoon vanilla extract/bean paste, ¾ teaspoon ground cinnamon, and ¼ teaspoon kosher salt.
- Gradually add ¾ cup powdered sugar, beating until smooth and creamy.
- Chill for 10 minutes if it feels too soft before spreading.
- Carefully unroll the cooled cake. Spread the filling evenly, leaving about a ½-inch border.
- Re-roll gently without the towel. Wrap the roll tightly in plastic wrap.
- Chill at least 1 hour before slicing, overnight is preferred.
- Cut an inch or so off the edges after chilling to get clean edges.
Notes
Use a sharp, non-serrated knife to slice the roll. Clean the knife between each cut to keep the cuts clean.