Pumpkin Roll

Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 10×15 sheet tray***. Line it with parchment paper, pressing in the sides. Also, lightly grease the top of the parchment.

To make the cake, in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

In another medium bowl, whisk together the sugar, brown sugar, eggs, and canned pumpkin.

Pour the dry ingredients into the bowl and whisk until combined.

Carefully pour the batter on the lined sheet tray, spreading evenly with a rubber spatula. Gently tap the tray to even it out.

Place the tray in the oven and bake for 13-15 minutes, until the center springs back when lightly pressed.

Remove the tray from the oven. With oven mitts or a towel (I grabbed the excess parchment paper hanging off), immediately lift the parchment with the cake still on it. Then, carefully and slowly roll the cake with the parchment all the way up into a roll. Set it on a rack to cool completely, for about an hour.

While cooling, make the cream cheese frosting. In a medium bowl, use a hand mixer on low speed to beat together the softened cream cheese and butter. Once combined, add the powdered sugar and vanilla. Continue beating until it's smooth.

Once the cake is cooled, carefully unroll it and lay it flat. Scoop out the cream cheese frosting and gently and evenly spread it over the cake, leaving a ½-inch border.

Discard the parchment paper. Gently roll the frosted cake back and wrap the whole cake with plastic wrap. This will help it keep its shape while the cream cheese hardens. Refrigerate the pumpkin roll for at least an hour, or overnight.

Dust with powdered sugar, cut into 1-inch slices, and enjoy.