Pumpkin Roll Recipe
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17–18 minutes, or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm, as it just came out of the oven.
- Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides—that’s ok!
- Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.
