If your grocery store was sold out of pumpkin puree like me and you're making your own start here. Otherwise, you can skip down to cake instructions. Start by cutting the top off your pie pumpkin and then slicing in half.

Scoop and scrape the seeds from the center (save the seeds so you can roast those!). Slice into smaller chunks and bake in a 350 degree oven for 45 minutes. The pumpkin pieces will be tender and light golden brown when finished.

Peel off the skin from the pumpkin pieces

For this next step you have a few options. You can either use a food processor, blender, or simply use a potato masher. I used my blender but did need to use just a tiny bit of water.

Pulse until smooth. I ended up having more than enough from the one pumpkin I used. You can either save the extra for other treats by storing in the fridge or even freezing for later!

Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray.

Combine dry ingredients in a bowl.

In a separate bowl, combine sugar and eggs. Once combined add in pumpkin puree.

Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes. Layout a clean kitchen towel (I used cheese cloth) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper. Note: This part is tricky and it's super easy to rip the cake!

Gently but tightly roll cake into a log. Let cool completely.

In a large bowl, combine cream cheese, melted butter, vanilla, and powdered sugar. Using a hand mixer, whip until smooth.

When cake is cooled, unroll gently and spread with cream cheese filling.

Roll back up and dust with more powdered sugar

Slice, serve, and enjoy!! To store your pumpkin roll: wrap tightly in plastic wrap. Can be stored in fridge up to 5 days or freezer about 3 months!