Pumpkin Roll

Pumpkin cake ingredients:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

3 large eggs

1 tsp vanilla extract

1 cup granulated sugar

2/3 cup pumpkin (canned)

Filling ingredients:

8 oz cream cheese, room temperature

1 cup powdered sugar

6 Tbsp butter, softened

1 tsp vanilla extract

1 tsp pumpkin pie spice

Instructions:

Preheat oven to 375*

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in bowl.

In a separate bowl, whisk eggs and sugar until thick, add vanilla and pumpkin to combine. Fold in the flour mixture with a rubber spatula, and stir to combine.

Line a sheet pan with parchment paper with an extra 1-inch to assist with lifting the roll.  Spread batter evenly onto pan.  Bake for 13 to 15 minutes.  Remove cake from pan to a flat surface, roll from the short end to the short end into 1 roll.  Move to cooling rack until room temperature.  While cooling mix filling – combine ingredients in a small bowl.  Then move roll back to a flat surface and carefully unroll.  Spread mixture across the cake then re-roll the cake while gently peeling away the parchment paper.  Tightly wrap the roll in plastic wrap and refrigerate until served.