Pumpkin Cream Cheese Roll Cake

Instructions

Step 1 Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
/n Step 2 In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
/n Step 3 In another bowl, beat eggs and sugar until thick and pale.
/n Step 4 Mix in pumpkin puree and vanilla extract.
/n Step 5 Gradually fold in the dry ingredients until combined.
/n Step 6 Spread the batter evenly into the prepared pan.
/n Step 7 Bake for 12–15 minutes, until the cake springs back when touched.
/n Step 8 Immediately turn the cake onto a towel dusted with powdered sugar and carefully roll it up from the short end. Let cool completely.
/n Step 9 In a bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
/n Step 10 Unroll the cooled cake, spread the filling evenly, then roll it back up.
/n Step 11 Chill for at least 1 hour before slicing and serving.

Storage and Reheating Tips

Store the roll in the refrigerator wrapped tightly for up to 4 days.
Slice just before serving for best presentation.
This dessert can be frozen for up to 2 months; wrap well and thaw in the refrigerator before serving.
Serve chilled or slightly softened at room temperature for best texture.