Cream Cheese Pumpkin Roll

(click here for original recipe!)

for the cake
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup sugar
2/3 cup pumpkin puree
some powdered sugar for dusting

for the filling
1 8oz package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla

1.) Preheat oven 375 degrees.
2.) Combine combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl.
3.) In large bowl, mix eggs, vanilla and sugar until thick. Mix in pumpkin. Add in flour mixture.
4.) Spread batter onto cookie sheet lined with parchment paper and sprayed with pam.
5.) Bake for about 13 minutes.
6.) Remove cake from cookie sheet and place on kitchen towel that is dusted with powdered sugar.
7.) Roll up cake in kitchen towel and let cool for 20 minutes.
8.) To make filling, mix cream cheese, powdered sugar, butter, and vanilla in medium bowl.
9.) Unroll cake and spread cream cheese filling over cake, then re-roll cake.
10.) Dust pumpkin roll with powdered sugar, cover with plastic wrap, and refrigerate.
11.) Serve in slices.


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