Step 1: Prepare the Pan and Towel

1/4 cup powdered sugar, for dusting towel

Preheat your oven to 375°F (190°C).

Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray.

Generously sprinkle 1/4 cup of powdered sugar on a large tea towel and set it aside on a flat surface.

This will help prevent the cake from sticking later.

Step 2: Mix the Dry and Wet Ingredients

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

2 tsp pumpkin pie spice blend

1/4 tsp salt

3 large eggs

1-1/4 cups granulated sugar

1 cup canned pumpkin puree

1 tsp vanilla extract

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.

Set this mixture aside.

In a separate bowl, use a stand mixer fitted with the wire whisk or a hand mixer to beat the eggs and granulated sugar together until the mixture is pale and thick, which should take about 2 minutes.

Beat in the pumpkin puree and vanilla extract until fully incorporated.

Step 3: Combine and Bake the Cake

dry ingredients mixture from Step 2

wet ingredients mixture from Step 2

Gently stir the dry ingredients from Step 2 into the wet ingredients until just combined, being careful not to overmix.

Spread the cake batter evenly onto the prepared pan, leaving a 1/4” border around the edge.

Bake in the preheated oven for 14-15 minutes, or until the cake looks set and springs back when lightly touched.

Step 4: Roll the Cake in the Sugared Towel

Remove the cake from the oven and immediately, while it’s still hot, carefully turn it out onto the powdered sugar-dusted towel (from Step 1).

Gently peel off the parchment paper.

Starting from the short side, roll the cake and the towel up together.

Let the rolled cake cool completely on a wire rack while you prepare the cream cheese filling.

I like to roll it snugly to ensure a nice spiral.

Step 5: Make the Cream Cheese Filling

8 oz cream cheese, at room temperature

1/4 cup salted butter, softened

1 tsp vanilla extract

pinch sea salt

3 cups powdered sugar

1/8 tsp ground cinnamon

In the bowl of a stand mixer or with a handheld mixer, beat the softened butter until light and fluffy.

Add room-temperature cream cheese and continue to beat until the mixture is smooth and lump-free.

Add vanilla extract and a pinch of sea salt, beating to combine.

Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

I find adding a pinch of cinnamon at this stage really pairs perfectly with the pumpkin flavor.

Step 6: Fill, Roll and Chill the Pumpkin Roll

cooled cake from Step 4

cream cheese filling from Step 5

Carefully unroll the completely cooled cake.

Spread the cream cheese filling from Step 5 evenly over the top, going almost to the edges.

Gently re-roll the cake (without the towel) into a tight spiral.

Place the pumpkin roll, seam side down, on a serving plate and chill in the refrigerator for at least 1 hour to set the filling and make slicing easier.

Step 7: Serve the Pumpkin Roll

After the pumpkin roll is well chilled, use a sharp serrated knife to slice and serve.

If desired, dust the top with additional powdered sugar for a beautiful finish.

I like to serve this dessert chilled—it holds its shape best and tastes even better.