Creating a more decadent pumpkin cheesecake roll is easy with freshly homemade or canned pumpkin puree, cream cheese mixture, and a prepared jelly roll pan!
Preheat the oven to 375 degrees F and line a 15 x 10-inch jelly roll pan (38cm x 25cm) with parchment paper, leaving a little overhang on each side.
In a large bowl or a bowl of a stand mixer, combine flour, cinnamon, baking powder, salt, and baking soda and whisk. In a separate mixing bowl, combine eggs, vanilla, sugar, and libby's pumpkin puree. Whisk or beat on low speed until combined.
Add the flour mixture to the wet ingredients and mix to combine.
The batter will be liquid and not very thick. It is normal. Pour batter into the prepared pan and spread into an even layer. Bake for 12-14 minutes until a toothpick inserted into the cake will come out clean.
Carefully, holding the parchment paper overhangs, remove the cake from the baking sheet and transfer to an even surface or a wooden cutting board. While the cake is warm, gently roll the cake lengthwise. Now, in this position, let the rolled cake cool completely.
While the cake cools, make the cream cheese frosting. Combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the sponge cake and once it's cooled remove the parchment paper.
Spread the filling onto the cooled cake with a rubber spatula, allowing for a small gap on all edges.
Reroll the cake and wrap it tightly (but not very tightly otherwise the filling will pour out) with plastic cling wrap.
Chill the homemade cake roll in the fridge for 1 hour before serving. Sprinkle more confectioner’s sugar on top when serving. Enjoy!