Preheat the oven to 350. Line a 15×10 jelly roll pan with parchment paper, leaving about an inch of overhang on the ends so you can easily remove the cake. Spray the parchment with non-stick baking spray.
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. In a medium bowl, whisk together the eggs and sugar until thick. Then whisk in the pumpkin puree and vanilla.
Add the egg mixture to the flour mixture and fold over with a silicone spatula until fully combined and no clumps of flour remain.
Spread the mixture evenly into the prepared pan and tap it on the counter to remove any air bubbles.
Bake for 12-15 minutes or until the cake is set in the center and springs back when pressed.
Place the baking sheet on a heat-safe area and using the parchment overhang, lift the cake off the pan. Holding the ends of the parchment carefully roll up the cake in the parchment from one of the shorter ends. Place the rolled cake on a wire rack and let cool to room temperature.
While the cake is cooling, prepare the cream cheese frosting. Add the cream cheese, butter, sugar and vanilla to the bowl of a stand mixer and beat on medium speed until smooth.
Once the cake has cooled completely, carefully unroll it and spread the cream cheese mixture down the center of the cake. Use a silicone spatula to spread the mixture towards the edges, leaving about an inch on one end to catch the excess frosting.
Carefully re-roll the cake, pulling back the parchment paper and allowing it to rest on the frosting-sealed end.
Wrap the cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
I use Baker’s Joy baking spray on my parchment paper.
Keywords: pumpkin roll cake, cream cheese frosting, cake, baking, pumpkin