Pumpkin roll with cream cheese frosting

Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment too.

Make the Cake Batter:

Beat eggs and sugar together until thick and light-colored (about 5 min).

Mix in pumpkin puree and vanilla.

In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Fold the dry ingredients into the wet until just combined.

Bake:

Spread batter evenly into the pan. Bake for 13–15 minutes, until the cake springs back when touched.

Roll the Cake:

While the cake is still hot, carefully flip it onto a clean kitchen towel dusted with powdered sugar.

Gently peel off the parchment paper.

Roll the cake up in the towel (starting from the short end), and let it cool completely.

Make the Filling:

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Assemble:

Unroll the cooled cake. Spread the filling evenly over the surface.

Roll it back up (without the towel), wrap in plastic wrap, and chill for at least 1 hour.

Serve:

Dust with powdered sugar before slicing. Slice and serve chilled or at room temp.

Want a twist on it—maybe a maple cream cheese filling or chocolate drizzle?