1-First, preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lightly greasing it and lining with parchment paper. This helps the cake release without sticking and makes rolling easier later. Take a moment to ensure your parchment has an extra inch on the sides for better handling.

2-Next, in a large bowl, whisk together the dry ingredients: 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 1 teaspoon pumpkin pie spice. This mix creates the base that gives the cake its structure and flavor. Stir until everything blends evenly without lumps.

3-In another bowl, beat the wet ingredients: 3 large eggs, 1 cup sugar, 1 teaspoon vanilla extract, and 2/3 cup pumpkin puree until the mixture is smooth and creamy. This step incorporates air for a lighter texture, so don’t rush it. Then, gently combine the wet and dry mixtures, stirring just until no dry streaks remain to keep the batter fluffy.

4-Spread the batter evenly in your prepared pan and bake for 12 to 15 minutes. You know it’s ready when a toothpick inserted in the center comes out clean. Right away, lift the hot cake with the parchment and roll it up starting from a short end, letting it cool completely on a wire rack. This technique helps prevent cracking and shapes the roll nicely.

5-While the cake cools, make the filling by beating 8 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 teaspoon vanilla extract, and 1 cup powdered sugar until fluffy. Once the cake is cool, unroll it carefully, spread the filling evenly, leaving a 1-inch border, and roll it back up. Wrap in plastic and refrigerate for at least 1 hour. For a final touch, dust with powdered sugar before slicing and serving. Remember, for more ideas on cream cheese fillings, check out our blueberry cream cheese crumb cake recipe for variations that add extra flair.