Pumpkin Roll

Prep pan

Preheat the oven to 375ºF (190ºC). Grease a 15” x 10” (38cm x 25cm) jelly roll pan and line it with parchment paper. Prepare a clean cotton kitchen towel and sprinkle it with ¼ cup (25g) of the confectioner’s sugar.


Mix dry ingredients

In a medium mixing bowl, combine flour, baking powder, baking soda, pumpkin pie seasoning and salt, whisking to combine.


Mix eggs and sugar

In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl, beat the eggs and granulated sugar until combined, about 2 minutes. Add the pumpkin and continue to mix until combined.


Mix eggs and sugar

Add the flour mixture, mixing until just combined then spread evenly into the prepared pan.


Bake cake

Bake until the top of the cake springs back when gently pressed, about 13 to 15 minutes.


Roll cake in towel

Carefully flip the cake onto the prepared towel, peel off the paper and discard. Roll up the cake and towel together and let cool on a wire rack. This will help the cake to keep its shape without cracking.


Make cream cheese frosting

In a stand mixer fitted with the whisk attachment, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute.


Add sugar

Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Once combined, beat on medium for another minute then set aside.


Roll the pumpkin roll

Carefully unroll the cake and remove the towel. Evenly spread the cream cheese filling over the cake and re-roll. Wrap in plastic wrap and refrigerate for at least one hour and up to a few days.


Garnish and serve

Prior to serving, dust the pumpkin roll with powdered sugar. Slice into 1-inch (2.5cm) pieces and serve.