¾ cup Flour
½ tsp. Baking Soda
2 tsp. Pumpkin Spice
¼ tsp. of Salt
2/3 cup Pumpkin Puree
1 cup White Sugar
1 tsp Vanilla Extract
8 oz. Cream Cheese
1 cup Sifted Powdered Sugar
6 tbsp. of Butter
You will also need:
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 your Kitchen Craft Jelly Roll Pan.
Pour mix onto the parchment paper & spread evenly.
Place in pre-heated oven at 375°. Allow to bake for 13-15 minutes.
Roll cake in parchment paper & place on cooling rack.
Add 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!