Ingredients:

  • 3 Large Eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin purée
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 8 oz cream cheese
  • 4 tbsp unsalted butter
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.
  2. Beat the 3 large eggs and 1 cup sugar until thick and pale yellow. Note: This takes about 5 minutes with a hand mixer.
  3. Fold in 2/3 cup pumpkin purée and 1 tsp lemon juice until completely combined and smooth.
  4. Sift 3/4 cup flour, 1 tsp baking soda, and all spices into the wet mix until no white streaks remain.
  5. Spread batter evenly into the pan and bake for 15 minutes until the top springs back when touched.
  6. Immediately flip the hot cake onto a thin tea towel dusted with powdered sugar.
  7. Peel off the parchment and roll the cake and towel together tightly starting from the short end.
  8. Let the rolled cake cool completely on a wire rack for about 1 hour.
  9. Beat 8 oz cream cheese, 4 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until velvety and stiff.
  10. Unroll the cake, spread the filling to the edges, and reroll without the towel this time.