This pumpkin cake is filled with a cream cheese filling that is absolutely delicious. It takes a bit of time but it is totally worth it!
Preheat oven to 350 degrees F. Line a baking tray with parchment paper and grease with vegetable oil or spray with non-stick cooking spray.
In a bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice.
In another bowl, beat together the eggs and sugar until thick.
Add in pumpkin puree and mix to combine.
Add in flour mixture and mix well.
Spread the batter into greased pan, making sure the top is leveled.
Bake for about 15 minutes until the top of the cake springs back when touched.
Immediately roll the cake together with the parchment paper lining the baking pan. Allow on a rack to cool.
Combine ingredients for filling in a bowl and mix together util smooth. The cream cheese and butter should be at room temperature so they are soft enough to mix.
Carefully unroll the cake and remove the parchment paper.
Spread the filling evenly on the cake.
Roll the cake again and keep in the fridge for up to an hour before serving.
If you can't find pumpkin pie spice, use cinnamon powder and/or ground nutmeg.
You could make pumpkin puree at home by cutting the pumpkin, scooping out the seeds, roasting for about one hour in an oven the scooping out the pulp and blending to a pulp. If this is too much for you, simply purchase pure pumpkin puree in a can from the grocery store.
If you want the cake very sweet, double the sugar measurements in both the batter and the frosting.