Pumpkin Roll

This dessert taste as good as it looks. Lots of pumpkin flavor and with a Cream Cheese Filling, and who doesn’t like cream cheese fillings? This recipe will impress your family and or guest you serve. And it’s not hard to do.

Prep time: 20 mins. Cook time: 15 mins. Total time: 35 mins. Servings: 8-10

Pumpkin INGREDIENTS

• 3/4 cup all-purpose flour(106.5g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice(*or see below for substitution)I used 1-1/2 teaspoons pumpkin pie spice & 1 /2 teaspoon cinnamon.
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• optional: powdered sugar (to sprinkle on at the end!)

Cream Cheese Filling Ingredients:

• 1 (8 ounce) brick cream cheese, room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla bean paste

Directions for the Pumpkin Roll:

1. Preheat oven to 375° F.  Line a 15 X 10 jelly roll pan with parchment paper leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)

2. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.

3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

4. Spread the batter evenly into prepared pan.  Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack and cool until it reaches room temperature.

5. While the cake is cooling, make the cream cheese filling.

Directions of the Cream Cheese Filling;