Pumpkin Cheesecake Roll

Cake

Preheat oven to 350°. Line a 15" x 10" jelly roll pan with parchment and grease with cooking spray.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin spice. In a large bowl, whisk eggs, granulated sugar, and pumpkin puree until smooth. Add dry ingredients to egg mixture and whisk just to combine. Spread into prepared pan.

Bake cake until a tester inserted into the center comes out clean, about 15 minutes.

Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with confectioners' sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment.

Starting at a short end, gently but tightly roll cake into a log. Let cool completely.

Filling

In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, butter, and salt until light and fluffy. Add confectioners' sugar and vanilla and continue to beat until smooth.

When cake is cooled, gently unroll (it’s okay if it remains slightly curled) and spread with cream cheese filling. Using towel if needed, roll back up and dust with more confectioners' sugar.