Pumpkin Roll

Cake

1. Preheat the oven to 375 degrees F. Line a 11×17 inch jelly roll pan with parchment paper leaving a 2 inch overhang of parchment paper on the sides. Lightly spray the parchment paper with nonstick cooking spray. Dust the parchment paper with flour, tapping and tilting the pan to make sure the flour coats the entire paper and tap off any excess flour.
2. In a large bowl, add the flour, baking powder, baking soda and salt. Whisk until thoroughly combined.
3. Add in the sugar and whisk until combined.
4. Add in the eggs and pumpkin puree and whisk until the eggs are incorporated. Scrape down the sides and bottom of the bowl to ensure there are no remnants of ingredients.
5. Pour the batter into the prepared pan. Using an angled spatula, evening spread the batter to cover the entire surface being careful to not disturb the floured surface.
6. Place in the preheated oven and bake for approximately 13-15 minutes or until the middle is set and the edges are slightly browned.
7. Remove from the oven and allow to cool for approximately 5 to 10 minutes. It should still be warm!
8. Once the cake is cool enough to touch, carefully slide the parchment with the cake still on it off from the pan onto the counter or a flat cookie sheet.
9. Pick a short side (one of the 11-inch sides) of the cake and fold the overhang of parchment paper over on to the cake.
10. Carefully begin to roll the cake with the parchment, keeping the cake rolled tight and lined up, as you roll. The cake should still be warm to the touch – if it is cool, it will be more likely to crack and break.
11. Place the now rolled up cake on the seam of the parchment paper to keep it rolled up. Allow to cool completely. DO NOT unroll the cake before it’s completely cool. If it’s still warm in the center when you unroll it, reroll and let it sit longer to cool completely.
12. While the cake is cooling, prepare the frosting.

Frosting

1. Add the butter and cream cheese in the bowl of a stand mixer or in a large mixing bowl if you’re using a hand mixer. Beat on medium speed until the cream cheese is smooth and creamy.
2. Add in the salt, vanilla, and powdered sugar. Mix on low speed until most of the powdered sugar is worked into the frosting and then bump the speed up to medium for another minute until the frosting is light and fluffy.
3. Assembling the Cake Roll
4. Once the cake roll is completely cooled throughout, you’re ready to assemble.
5. Carefully unroll the cake from the parchment paper.
6. Add the frosting to the top of the cake and spread the frosting evenly over the entire surface using an angled spatula.
7. Using the same short side of the cake that you rolled earlier, reroll the cake with the frosting inside, removing the parchment paper on the back side of the cake as you reroll it. Carefully keep the cake tight as you roll and line up the edges.
8. Set the cake on the seam to keep it rolled up and then wrap in the parchment paper or plastic wrap once again.
9. Place the cake roll in the refrigerator for at least an hour to chill the frosting and set the cake.
10. When ready to serve, remove the cake from the fridge and discard the parchment. Sprinkle additional powdered sugar over the top of the log. I like to cut the edges of the cake roll off so you can see the swirl on either side of the roll.
11. Use a serrated knife to cut slices and serve. Enjoy!