This Lighter Pumpkin Roll is an easier, lighter version of the classic Libby's pumpkin roll. It's made with just a few ingredients but your guests will never know how quickly it came together! Includes step by step recipe video.
Preheat oven to 350 degrees F and line a large rimmed baking sheet with parchment paper (cooking spray helps to keep the parchment down on the pan).
In a large bowl, whisk together the angel food cake mix, pumpkin, water, and pumpkin pie spice vigorously, until fluffy.
Spread batter onto the prepared baking sheet and bake for 20 minutes, or until dry in the middle.
Dust a clean, lint-free kitchen towel with powdered sugar and turn the hot cake out onto the towel. Remove the parchment from the back of the cake.
Roll the cake up starting at the short end and let cool completely -- a few hours in the refrigerator works great.
Prepare the filling: with an electric mixer, beat cream cheese until smooth. Add sugar, cream and vanilla and beat on high until thickened and fluffy -- it will hold stiff peaks when done.
Unroll the cooled cake and spread with cream cheese filling. Roll back up carefully (no towel this time!) and place on a serving plate.
Refrigerate for at least 4 hours until ready to slice and serve.