Step-by-Step Instructions

• Preheat your oven to 375°F (190°C) and prepare a 13"x17" jellyroll pan with parchment paper.
• Sprinkle ¼ cup of powdered sugar over a large tea towel to create a non-stick surface.
• In a medium bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt. Whisk together and set aside.
• In a large bowl, beat together eggs and granulated sugar until pale and thick, about 2 minutes. Add pumpkin puree and vanilla extract; mix until combined.
• Gently stir the dry ingredients into the wet mixture until just combined.
• Spread the batter evenly in the prepared pan, leaving a ¼-inch border. Bake for 14-15 minutes until the cake springs back when touched.
• Remove from oven, turn it onto the sugared towel, and peel away parchment paper. Roll the cake with the towel while warm.
• Allow the rolled cake to cool completely on a wire rack.
• For the filling, beat together butter and cream cheese until fluffy. Incorporate vanilla extract, salt, and gradually add powdered sugar to taste.
• Unroll the cooled cake and spread the cream cheese filling evenly across the top.
• Re-roll the cake without the towel and place seam-side down. Refrigerate for at least 1 hour to set the filling.
• Slice the chilled cake into pieces and dust with additional powdered sugar if desired before serving.