3/4 cup pumpkin puree

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup all-purpose flour

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup butter, softened

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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, and vanilla extract.
In a separate bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined and smooth.
Pour the pumpkin batter onto the prepared baking sheet, spreading it evenly into a thin layer.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
Once the pumpkin layer is baked, remove it from the oven and let it cool for a few minutes. Place a clean kitchen towel on a flat surface and dust it lightly with powdered sugar. Carefully flip the baked pumpkin layer onto the towel. Roll the pumpkin layer up with the towel to form a log and let it cool completely.
In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and butter until smooth and fluffy.
Once the pumpkin roll has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the surface.
Gently re-roll the pumpkin roll with the frosting inside. Slice into 1-inch pieces and serve.

For a spiced frosting, add a pinch of cinnamon or nutmeg to the cream cheese frosting.

Use a gluten-free flour blend to make this recipe gluten-free.

Add chopped walnuts or pecans to the batter for extra texture and flavor.

For a dairy-free option, substitute dairy-free cream cheese and butter.

For a chocolate twist, add chocolate chips to the batter for a chocolate-pumpkin combination.