Pumpkin Roll Recipe

Directions

1. Preheat your oven to 375°F. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper, and spray the parchment as well.
2. In a stand mixer with the paddle attachment, beat 3 large eggs until frothy. Add 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and ¼ teaspoon Kosher salt, and mix until combined.
3. Add ¾ cup all-purpose flour and 1 teaspoon baking soda, mixing just until incorporated. Pour the batter into the prepared pan and tap it gently to spread evenly. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cake bakes, lay a cotton tea towel on the counter and sprinkle it with about 3 tablespoons of powdered sugar.
5. When the cake is done, immediately flip it onto the sugared towel while still warm. Peel off the parchment paper. Starting at the narrow end, gently roll the cake up inside the towel. Place it seam-side down in the refrigerator and chill until completely cool.
6. In a medium bowl, beat 8 ounces softened cream cheese, ¼ cup softened unsalted butter, 1¼ cups powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth.
7. Once the cake is cool, unroll it carefully. Spread the cream cheese filling evenly over the cake. Roll it back up without the towel, then wrap tightly in plastic wrap.
8. Freeze the rolled cake for 15 minutes to make slicing easier. Use a sharp knife to cut clean slices. Just before serving, dust the top with additional powdered sugar.