Pumpkin Roll

Pumpkin Roll. 375ºF. bake for 15-20 minutes
**You will need two bowls, one for dry ingredients and one for wet ingredients
**15x10 jellyroll pan lined with waxed paper or parchment paper. Cut the paper to just fit in the bottom of the pan. Grease the paper or spay with cooking spray
**Preheat oven to 375ºF

3/4 cup flour
1 teaspoon baking soda
**mix in a small bowl and place off to the side
1 cup sugar
2/3 cup pumpkin puree/pure pumpkin (NOT pumpkin pie mix)
3 eggs, room temperature
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
**Mix well then add the dry mixture and blend, this can be done by hand using a spatula
**Pour batter into lined 15x10 jellyroll pan and bake for 15-20 minutes

**While cake layer is baking, dust a tea towel with powdered sugar
**Flip cake out onto tea towel immediately upon removing from the oven. **Remove the waxed/parchment paper from the back of the cake and roll it up on the short end of the cake.
**Cake should be rolled up in tea towel, placed on a cooling rack and left to cool 45 minutes (do not go longer than an hour)

CREAM CENTER
8 ounces cream cheese
2 Tablespoons soft butter
1 teaspoon vanilla extract
1 cup powdered sugar
**Mix cream cheese, butter and vanilla until very well blended. Scrape down the bowl and add the powdered sugar, mix again until completely incorporated.
**Unroll cooled pumpkin cake and top with creamy filling. Do not spread the filling to the very edge, leave about 1/2 inch from the edge of the cake.
**May top this with 1/2 cup of chopped pecans that have been toasted if desired
**Re-roll the cake and wrap in cling film/plastic wrap. Place in refrigerator for several hours or place in the freezer to use at a future time.
**Dust with powdered sugar if desired before slicing and serving.

I like to slice mine, from frozen, place on a plate and it will thaw in 15-20 minutes.