This pumpkin roll recipe is the perfect combination pumpkin spice cake rolled around a smooth and creamy cream cheese filling, resulting in a deliciously sweet and indulgent dessert.
Prepare a 17.25 x 11.5 jelly roll pan by greasing with butter along the bottom and sides. Then, add wax paper to fit and grease with butter and lightly add flour so it's covering wax paper.
Next, pre-heat your oven to 375 degrees Fahrenheit.
Then, in a large mixing bowl, add the canned pumpkin, eggs, and sugar. Mix thoroughly for 2 minutes.
Next, add the baking soda, baking powder, nutmeg, and cinnamon to the pumpkin mixture. Mix until well-combined.
Finally, add the flour ¼ cup at a time. Make sure to mix after each addition.
Pour the pumpkin batter into the prepared pan. Use a rubber spatual as it will be a very thin layer of batter that needs to be evenly spread over your pan.
Bake for 12-14 minutes (rotating half-way through the cook time).
*Invert the pan onto a cheese cloth and carefully peel the wax paper off.
Sprinkle powdered sugar onto the cake and roll the cheesecloth up.**
Add softened butter, cream cheese, powdered sugar, and vanilla to a large mixing bowl.
Beat on medium speed for 5 minutes until icing is creamy and light.
Once the cake is cooled off, unroll the cake and spread the cream cheese icing onto the pumpkin roll.
Then, roll it back up again. Cover the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour before serving.
*While your cake is still warm, carefully flip your cake pan upside down on a cheese cloth with powdered sugar.
**This helps ensure that the pumpkin roll is flexible enough to roll when it is cooled without breaking.