Pumpkin Roll Recipe

Preheat oven to 375°F (190°C). Grease and flour a 15×10-inch jelly roll pan.

In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat eggs and sugar until thick and pale yellow. Stir in pumpkin and vanilla extract until well combined.

Gradually add the dry ingredient mixture to the pumpkin mixture, stirring until just combined.

Spread the batter evenly into the prepared jelly roll pan.

Bake for 12-15 minutes or until top springs back when lightly touched.

While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.

Immediately upon removing the cake from the oven, invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.

Starting at one of the shorter ends, gently roll the cake and towel together. Place seam side down on a wire rack to cool completely.

In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Gently unroll the cooled cake and remove the towel. Spread the cream cheese filling evenly over the cake.

Roll the cake back up, without the towel, and place seam side down on a serving platter.

Refrigerate for at least 1 hour before slicing and serving.