Pumpkin Roll Recipe

Preheat oven to 375°F. Spray a 10x15-inch Jelly Roll Pan with oil. Line with parchment paper and spray the parchment.

Stir

In a large bowl, stir the eggs, pumpkin puree, sugar, brown sugar, and vanilla extract together.

Whisk

In a separate medium bowl, whisk the flour, baking soda, cinnamon, and salt together.

Combine

Add the dry ingredients to the wet and mix until just combined.

Spread

Pour the batter into the prepared pan and spread it into an even layer all the way to the edges.

Bake for 15-20 minutes, or until the cake springs back when poked lightly.

Roll

Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Starting at the short end, roll the cake into a log. Place it on a wire rack and let it cool completely.

Beat

While the cake cools, use a hand mixer to beat the cream cheese in a medium bowl until smooth. Add in the butter and beat until combined. On low speed, mix in the powdered sugar and vanilla. Once combined, increase the speed and beat until creamy.

Spread

Once the cake is cool, gently unroll it and spread the frosting onto the cake in an even layer.

Roll the cake up without the towel.

Refrigerate

Transfer to your serving platter, cover, and refrigerate for 30 minutes.

Dust with powdered sugar and serve.