Step 1: Preheat your oven to 375°F (190°C). This ensures that your cake bakes evenly.
Step 2: Line a 15x10 inch jelly roll pan with parchment paper, allowing some overhang on the sides. This will help you remove the cake easily once baked.
Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set this mixture aside.
Step 4: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes. This step is crucial for a light and airy cake.
Step 5: Gently fold in the pumpkin puree and vanilla extract to the egg mixture until combined.
Step 6: Carefully add the dry ingredient mixture to the pumpkin batter, folding gently until no flour streaks remain. Be cautious not to overmix.
Step 7: Spread the batter evenly in the prepared baking sheet. Bake for 13-15 minutes, or until the cake springs back when touched lightly.
Step 8: Once baked, remove the cake from the oven and immediately flip it onto a clean kitchen towel dusted with confectioners sugar. Carefully peel away the parchment paper. Roll the cake up in the towel, starting from the short end, and let it cool completely.
Step 9: In a medium bowl, beat together the cream cheese, unsalted butter, sifted confectioners sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Step 10: Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface.
Step 11: Roll the cake back up (without the towel this time) and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing.
