Pumpkin Roll with Pecans

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line with parchment paper. Heavily dust a clean kitchen towel with powdered sugar.
2. Whisk the granulated sugar, pumpkin puree, and eggs together until smooth. Slowly fold in the melted butter and vegetable oil.
3. Sift in the flour, baking powder, salt, and cinnamon. Stir just until the streaks of flour disappear.
4. Spread the batter evenly into the prepared pan and sprinkle the chopped pecans across the top.
5. Bake for 12–15 minutes until the center is springy to the touch and edges are slightly pulling away.
6. Immediately flip the hot cake onto the sugar-dusted towel and peel away the parchment paper.
7. Starting from the short end, roll the cake tightly into a log using the towel. Let it cool completely in this rolled position.
8. Beat the softened cream cheese and butter until velvety. Gradually add powdered sugar and vanilla until stiff peaks form.
9. Gently unroll the cooled cake, spread the cream cheese filling in an even layer, and re-roll the cake tightly.
10. Chill in the refrigerator for at least 2 hours to firm the filling before slicing.