1-Preheat your oven: preheat your oven to 350°F (175°C) and lightly grease a 10×15 inch jelly roll pan. Line it with parchment paper, leaving an extra inch overhang on the long sides, and lightly grease the paper too this makes removal a breeze.

2-Prepare the Batter: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined. This step ensures even distribution of flavors in your pumpkin roll recipe.

3-Prepare the Batter: In a separate bowl, mix the eggs, sugar, vanilla, and pumpkin puree until smooth and creamy. It’s that simple blending that creates the moist texture everyone loves.

4-Prepare the Batter: Now, add the dry ingredients to the wet ones and stir just until combined, making sure no dry streaks remain. Pour this batter evenly into your prepared pan and bake for 12 to 15 minutes, or until a toothpick comes out clean.

5-Roll and Cool the Cake: As soon as the cake is out of the oven, lift it out using the parchment overhang onto a heat-safe surface. While it’s still hot, roll it up tightly with the parchment paper, starting from a short end, and place it seam-side down on a wire rack to cool completely.

6-Roll and Cool the Cake: This technique keeps the cake pliable and prevents cracking, which is a game-changer for your pumpkin roll recipe. Once cooled, you’ll unroll it carefully for filling.

7-Make and Add the Filling: For the filling, beat the cream cheese, butter, vanilla, and powdered sugar with an electric mixer until it’s fluffy and smooth. Spread this evenly over the cooled cake, leaving a 1-inch border around the edges to avoid overflow.

8-Make and Add the Filling: Roll the cake back up tightly without the parchment, wrap it in plastic wrap, and refrigerate for at least 1 hour. This rest time lets the flavors meld, making your pumpkin roll recipe even tastier.

9-Make and Add the Filling: Before serving, dust with powdered sugar, slice, and enjoy! For variations, check out our section on mastering this recipe for more ideas.