Pumpkin Roll Cake Recipe

Preheat oven to 375°F. Spray and lightly flour a 15 x 10-inch jelly roll pan or Texas sheet cake pan.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.

In a large mixing bowl, beat the eggs and sugar together on high speed for about 5 minutes until thick and fluffy. The mixture should form ribbon-like trails when the beaters are lifted.

Beat in the vanilla extract and pumpkin puree. Gradually add the dry ingredients and mix gently until combined.

Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.

While the cake bakes, lay out a clean kitchen towel or wax paper and sprinkle generously with powdered sugar and optional finely chopped walnuts.

Immediately turn the hot cake onto the prepared towel or wax paper. Carefully peel away the pan liner if needed. Roll the cake up gently with the towel while still warm. Allow the rolled cake to cool completely before filling.

Beat the cream cheese, butter, and vanilla together until smooth and fluffy. Gradually add the powdered sugar and beat until creamy.

Carefully unroll the cooled pumpkin cake. Spread the filling evenly over the cake, leaving about 1/2 inch around the edges to prevent overflow.

Roll the cake back up gently. Dust with powdered sugar or decorate with chopped nuts, orange zest, sprinkles, or frosting if desired.