Pumpkin Roll

Ingredients:
For the pumpkin roll:
3 large eggs, room temperature
2/3 cup pumpkin puree
1 cup granulated sugar
1/2 tsp pure vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt

For the cream cheese filling:
8 oz cream cheese, softened
1 cup powdered sugar
4 tbsp salted butter, softened
1/2 tsp vanilla extract

Instructions:
Gather and measure the ingredients for your pumpkin roll. Preheat the oven to 185°C/375°F, and line a jelly roll pan with parchment paper. Whisk the eggs, pumpkin puree, granulated sugar, and vanilla extract. Mix until combined. Combine the dry ingredients in another bowl. Add the flour mixture to the wet ingredients, and stir just until combined, or when you no longer see any streaks of flour. Pour and spread the pumpkin batter evenly onto the lined jelly roll pan. Bake the pumpkin cake for 15 minutes. Once done, remove the cake from the oven and start rolling. Lift the parchment paper and hot cake out of the pan carefully. You can wear oven mitts. Roll up the cake and paper tightly, starting at one of the short ends. Let the pumpkin cake roll cool for an hour on the counter. For the filling, mix cream cheese, sugar, butter, and vanilla extract until smooth and fluffy. Unravel the pumpkin cake roll. Spread the cream cheese filling evenly inside the pumpkin cake. Remove the parchment paper carefully. Then, roll the cake again and cover it in plastic wrap. Refrigerate your pumpkin roll for an hour. Dust the top of the pumpkin cake roll with powdered sugar. Slice and serve!

Notes:
– Do not overmix the batter for this pumpkin roll recipe! Overmixing can lead to a tough pumpkin cake that’ll be challenging to roll.
– When you line the pan with parchment paper, leave a bit of overhang on the long edges. This way, it’ll be easier to lift the pumpkin cake out of the pan.
– It’s easier to roll the cake as soon as it’s done baking! The cake will be hot but pliable, so you can roll it without cracking.

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