The softest PUMPKIN ROLL recipe I've ever tried. Super moist and easy pumpkin roll cake

RECIPE: https://cakesbymk.com/recipe/soft-pum...
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When I tell you this pumpkin roll literally melts in your mouth, I honestly mean it! It is so incredible soft and moist, wonderfully spiced and is filled with a not-too-sweet cream cheese buttercream. Best part is, it’s easy to make!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Pumpkin Sheet Cake
▢½ cup (60 g) flour - plain, all purpose
▢¼ cup (30 g) cornstarch
▢½ tsp baking powder
▢½ tsp baking soda
▢¼ tsp salt
▢1 tsp ground cinnamon - see note 1 on blog post if you want to use pumpkin spice seasoning instead of the listed spices
▢½ tsp ground ginger powder
▢¼ tsp ground nutmeg
▢¼ tsp all spice
▢⅛ tsp ground cloves
▢¾ cup (150 g) white granulated sugar
▢3 large eggs - room temperature
▢¾ cup (180 g) pumpkin puree - I use Libby's 100% pure canned pumpkin (room temp). See note 2 on blog post for homemade pumpkin puree.
▢2 tsp unflavoured vegetable oil - I use canola oil
▢1 tsp vanilla essence/extract
▢⅓ cup (40 g) icing sugar - also known as powdered sugar, for dusting on the kitchen towel

Cream Cheese Frosting/Filling
▢⅓ cup (80 g) unsalted butter - room temperature
▢1 cup (125 g) icing sugar - also known as powdered or confectioners sugar
▢1 cup (225 g) cream cheese - should be cold, and use a firm/block type if possible
▢1 tsp vanilla essence/extract

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