• Preheat oven to 350° and line a 15x10 inch jelly roll pan with parchment paper. Grease or spray with non-stick cooking spray. Set aside.

For The Pumpkin Cake

• In a medium bowl, add in flour, salt, baking soda, cinnamon, and pumpkin pie spice.
• In a large bowl, beat together sugar, eggs, canned pumpkin, and vanilla.
• Add dry ingredients into wet ingredients and mix well.
• Pour onto prepared baking sheet and bake for 14-16 minutes or until an inserted toothpick comes out clean.
• Remove from oven. While it is hot, pull parchment off of pan and place cake on a towel that has been dusted in powdered sugar. on a kitchen counter.
• From the short end, roll the cake tightly and place on a cooling rack until fully cooled.

For The Maple Cream Cheese Filling

• In a medium bowl, beat cream cheese and butter together. Add in vanilla, maple syrup, and powdered sugar.
• Once the cake has cooled completely, unroll the cake and spread filling over the top.
• Roll the cake back up (not too tightly so filling won’t spill out).
• Wrap in plastic wrap, then refrigerate or freeze at least 2 hours or overnight.

Serving The Pumpkin Roll

• Remove plastic wrap, place cake roll on a serving platter, dust with powdered sugar and slice into desired slices. Enjoy!