Ingredients
Cake
¾ cup flour
½ tsp. baking soda
2 tsp. pumpkin spice
¼ tsp. of salt
2/3 cup pumpkin puree
3 eggs
1 cup white sugar
1 tsp vanilla extract
Icing
8 oz. cream cheese
1 cup sifted powdered sugar
6 tbsp. of butter
You'll Also Need
All Purpose Bake Pan
Parchment Paper
Plastic Wrap
Preparation
Add flour, baking soda, pumpkin spice & salt to a medium mixing bowl & mix.
In a separate medium mixing bowl, add pumpkin puree, eggs, sugar, vanilla extract & mix until smooth.
Add all of your dry ingredients to the wet ingredients and mix.
Preheat oven to 375°.
Generously spread parchment paper over the Jelly Roll Pan.
Pour mix onto the parchment paper & spread evenly.
Place in pre-heated 375° oven. Allow to bake for 13-15 minutes.
Roll cake in parchment paper & place on cooling rack.
In a separate bowl, mix together room temperature cream cheese, powdered sugar, butter, and blend until smooth.
Remove cake from rack & very slowly unroll it.
Evenly spread the cream cheese filling.
Carefully roll it back up.
Tightly roll it in plastic wrap.
Cool in the refrigerator for at least 1 hour.
Unwrap your roll & remove the plastic wrap.
Cut both ends off of the roll, dust with powdered sugar & enjoy!