Enjoy pumpkin, spice, and everything nice in this fabulous fall dessert, complete with a stunning swirl of cream cheese filling! 

Preparation

Preheat oven to 375°F. Grease a 10x15-inch jelly roll pan, line with parchment paper (leaving overhang), and then grease the parchment paper.

For the cake, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a work bowl.

In another bowl, whisk the eggs, both sugars, pumpkin puree, and vanilla until smooth.

Fold the dry ingredients into the wet ingredients until just combined. Spread batter evenly in the prepared pan.

Bake for 13–15 minutes, until the center of the cake springs back when lightly pressed. Do not overbake.

Immediately invert the hot cake onto a thin kitchen towel (or more parchment paper) generously dusted with powdered sugar, then peel off the baking parchment paper. Starting from a short end, roll the cake up in the towel, then let rest on a rack for 1–2 hours, until completely cool.

For the filling, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, then beat until fluffy.

To assemble, gently unroll the cooled cake. Spread filling evenly across the cake, leaving a small border. Reroll cake tightly without the towel, then wrap in plastic wrap and chill for at least 1 hour.

To serve, dust cake with powdered sugar, trim the ends if desired, and slice.