1-Prepping and Baking the Cake: Preheat oven to 350 degrees F. Lightly grease a 10×15 inch jelly roll pan with cooking spray and line it with parchment paper, leaving an extra inch over the long sides for easy removal after baking. Lightly spray the parchment paper with non-stick spray.

2-Prepping and Baking the Cake: In a large bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice. In a separate bowl, mix 3 large eggs, 1 cup sugar, 1 teaspoon vanilla extract, and 2/3 cup canned pumpkin until smooth.

3-Prepping and Baking the Cake: Combine the dry ingredients into the wet ingredients and stir just until no dry streaks remain. Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean, monitoring closely as oven times may vary.

4-Rolling, Filling, and Finishing: Immediately lift the hot cake with the parchment paper onto a heat-safe surface. Starting at a short end, gently roll the cake along with the parchment to prevent cracking, then let it cool completely on a wire rack.

5-Rolling, Filling, and Finishing: While the cake cools, prepare the filling by mixing 8 ounces softened cream cheese, 2 tablespoons softened butter, 1 teaspoon vanilla extract, and 1 cup powdered sugar with an electric mixer until fluffy and smooth. Once the cake is fully cooled, carefully unroll it and spread the filling evenly over the cake, leaving a 1-inch border around the edges.

6-Rolling, Filling, and Finishing: Roll the cake back up without the parchment paper, wrap it in plastic wrap, and refrigerate for at least 1 hour before serving. Dust the top with additional powdered sugar if desired, then slice and serve. For ideas on other creamy desserts, try our no-churn vanilla ice cream recipe.