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Pumpkin Roll

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Ingredients
  

Pumpkin Cake

  • 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree

Cream Cheese Filling

  • 1 8oz package cream cheese
  • 2 tbsp butter
  • 1 tsp vanilla
  • 1 cup powdered sugar

Instructions
 

Pumpkin Cake

  • Preheat oven to 375 degrees. Grease and line a 9x13 rimmed baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
  • In a mixer beat together the eggs, sugar and pumpkin puree until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until combined and smooth.
  • Pour the batter into the prepared baking sheet and bake for 15-18 minutes.
  • Let the cake cool for a couple minutes and then carefully turn onto a clean tea towel. Cut the cake in half and then roll the cake up in the tea towel and set aside to fully cool. Make sure to roll the cake while it is still warm as this will prevent the cake from cracking. You may also place the cake in the frig to cool. While the cake is cooling make the cream cheese filling.

Cream Cheese Filling

  • In a mixer fitted with a paddle attachment, cream the cream cheese and butter together. Add the vanilla and powdered sugar and mix until fully incorporated and smooth.

Assemble

  • Once the cake is fully cool, roll out flat. Spread an even layer of cream cheese filling onto the pumpkin cake and then roll back up. Refrigerate until you are ready to serve and then slice and enjoy!