Pumpkin Cake Roll with Cream Cheese

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 10x15-inch jelly roll pan and line it with parchment paper, leaving a slight overhang on the sides.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In a large bowl, beat the sugar, pumpkin puree, eggs, oil, and vanilla until the mixture is smooth and mahogany-colored.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to maintain cake flexibility.
5. Spread the batter evenly into the pan using a spatula. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
6. Immediately upon removing the cake from the oven, carefully flip it onto a clean, lint-free kitchen towel dusted with powdered sugar and roll it up while warm to set the memory of the roll.