Grandma Carol's Classic Pumpkin Roll Recipe

Instructions

1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit).
2. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
3. In a medium bowl, whisk together pumpkin puree, granulated sugar, and eggs until smooth.
4. In another bowl, sift together all purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
6. For the batter evenly into the prepared pan and spread to the edges.
7. Bake for 15 to 20 minutes or until the cake springs back when lightly touched.
8. While cake bakes, prepare the filling by beating softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Remove cake from oven and immediately invert onto a clean kitchen towel dusted with powdered sugar.
10. Carefully peel off parchment paper and roll the cake up in the towel from the short end.
11. Allow the cake to cool completely rolled up in the towel.
12. Once cooled, unroll the cake gently and spread the cream cheese filling evenly over the surface.
13. Roll the cake back up without the towel and wrap tightly in plastic wrap.
14. Refrigerate for at least one hour before slicing and serving.