Pumpkin Roll Cake in 35 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10x15 jelly roll pan and line it with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Beat the vegetable oil and granulated sugar until pale. Add eggs one at a time, beating well after each addition, then stir in the pumpkin puree until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Spread the batter evenly into the prepared pan and bake for 15 minutes.
6. While the cake is still warm, carefully remove it from the pan and roll it up in a clean kitchen towel to set the memory of the cake. Allow it to cool completely.
7. Prepare the filling by beating softened cream cheese and butter together until smooth. Mix in vanilla extract, powdered sugar, and a pinch of salt.
8. Unroll the cooled cake, spread the cream cheese filling evenly across the surface, and roll the cake back up tightly.
9. Chill the cake in the refrigerator for 2 hours to ensure filling stability before slicing.