1-Ready to make a pumpkin roll? Start by preheating the oven to 350 degrees Fahrenheit, which sets the stage for a perfectly baked cake. Lightly grease a 10×15 inch jelly roll pan with non-stick cooking spray, line it with parchment paper, and grease the paper too for easy removal. This simple prep helps everything go smoothly from the start.

2-Now, in a large bowl, whisk together the flour, salt, cinnamon, baking soda, and pumpkin pie spice until they’re well combined. In another bowl, mix the eggs, sugar or brown sugar, vanilla extract, and pumpkin puree until smooth and creamy. Add the dry ingredients to the wet ones, stirring just until no dry streaks remain to keep the batter light.

3-Spread the batter evenly in the prepared pan, making sure it covers the surface smoothly. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Right after baking, lift the parchment paper and hot cake out onto a flat, heat-safe surface, then gently roll it up with the paper starting from a short end.

4-Let the rolled cake cool completely on a wire rack. While it cools, beat the cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until fluffy. Once cool, carefully unroll the cake, spread the filling evenly over it, leaving a 1-inch border, and roll it up again without the paper.

5-Wrap the finished roll in plastic wrap and refrigerate for at least one hour before serving. Dust with powdered sugar if you like, then slice and enjoy. For more inspiration, visit the classic pumpkin roll recipe from a trusted source.