Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 cup (225g) Pumpkin puree
  • 3 large eggs
  • 1 cup (200g) Granulated sugar
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1 tbsp (6g) Pumpkin pie spice
  • 1/2 tsp (3g) Salt
  • 1 tsp (5ml) Vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) Unsalted butter, softened
  • 2 cups (240g) Powdered sugar
  • 1 tsp (5ml) Vanilla extract
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) Powdered sugar
  • 2 tbsp (30ml) Heavy cream
  • 1/2 tsp (2g) Cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper.
  2. Whisk eggs and granulated sugar until pale and fluffy; stream in melted butter and pumpkin puree until smooth.
  3. Gently fold in flour, pumpkin pie spice, baking powder, baking soda, and salt until just combined.
  4. Spread batter evenly in the pan and bake for 15 minutes or until the center springs back.
  5. While cake cools, beat softened cream cheese, butter, powdered sugar, and vanilla for the filling.
  6. Spread filling over the cake, roll tightly, and chill for 2 hours to ensure stability.
  7. Whisk together glaze ingredients (cream cheese, powdered sugar, heavy cream, and cinnamon) and spread over the chilled roll.