Preparation Steps

• Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper, leaving some overhang to help when rolling the cake later.
• In a mixing bowl, whisk together the eggs, pumpkin puree, and sugar until well combined and smooth.
• In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, pumpkin spice, and salt. Gradually add this dry mix to the wet ingredients, gently folding until just combined.
• Spread the batter evenly in the prepared pan, tapping it gently to level it out. Bake for about 15 minutes or until a toothpick comes out clean.
• Once baked, cool the cake briefly in the pan before flipping it out onto a clean kitchen towel dusted with powdered sugar.
• Roll the cake and towel together, starting from the short end, and let it cool completely in this rolled shape.
• While the cake cools, prepare the filling by beating the cream cheese, softened butter, powdered sugar, and vanilla extract until creamy and smooth.
• Once the cake is completely cool, unroll it gently, spread the cream cheese filling evenly, and then carefully roll it back up without the towel this time.
• Wrap the roll in plastic wrap and refrigerate for at least an hour before slicing and serving to let the flavors meld nicely.