The Best Pumpkin Roll

Directions

1. Preheat the oven to 350 F. Line a jelly roll pan (15 x 10'') with parchment paper, leaving an extra inch of parchment sticking up on both sides of the pan so that you can easily lift the cake out after baking.

2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.

3. Mix all the ingredients together and stir until all the ingredients are combined.

4. Spread the batter out evenly into the pan.

5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.

6. Immediately lift the hot cake out of the pan, using the parchment paper, and place onto a flat surface. 

7. While the cake is hot, starting at one of the short ends, gently and slowly roll the cake (and parchment paper!) all the way up. Allow the roll to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll).

8. While the cake roll is cooling, use an electric mixer to mix the cream cheese, butter, vanilla, and powdered sugar together. Mix until fluffy and smooth.

9. Once the cake roll is cooled completely, very carefully unroll it. Gently smooth the filling in an even layer over the cake.

10. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.

11. Dust the top with powdered sugar, if desired. Cut into slices and serve.