Pumpkin Roll

Cake Ingredients

• 3/4 Cup Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1 Cup Sugar
• 3 eggs
• 2/3 cup Pumpkin Puree
• 1 teaspoon Vanilla

Filling Ingredients

• 8 oz Cream Cheese Softened
• 6 Tablespoons Butter Softened
• 1 teaspoon Vanilla
• 1 Cup Powdered Sugar (Sifted)

Instructions

1. Preheat oven to 350 F. Combine all cake dry ingredients in a bowl and set aside. Mix the eggs, pumpkin, and vanilla together. Add the flour a little at a time until all cake ingredients are combined.

2. Line a jelly roll pan (10x15 inch baking sheet with a one-inch lip) with parchment paper. Add your cake mix and bake for 14-15 min. When done an inserted toothpick should come out clean.

3. While the cake is still warm remove it from the baking sheet and roll it up with the parchment paper. Allow to cool completely on a cooling rack while rolled up.

4. Once the cake is cooled, mix the filling ingredients. Unroll the cake and spread the filling. Roll the cake back up without the parchment paper.

5. Wrap in plastic wrap and refrrigerate for at least an hour before serving. Don't forget to top it by dusting with powdered sugar.