Pumpkin Roll Recipe With Cream Cheese Filling

It's the end of summer and the beginning of Fall, one of my favorite times of the year! With that comes out pumpkin EVERYTHING YUM! Here is one of those great recipes that I save for this time of the year! My pumpkin roll recipe is filled with cream cheese giving it an even richer taste! This is one of my favorite pumpkin recipes!

Ingredients:
For the cake:

• 3/4 cup sifted all-purpose flour
• 1 tsp. baking powder
• 1 tbsp. pumpkin pie spice
• 1/4 tsp. kosher salt
• 3 eggs, lightly beaten
• 1 1/2 tsp. pure vanilla extract
• 1 cup sugar
• 2/3 cup canned pumpkin puree

For the filling:

• 1 (8 oz.) package full-fat cream cheese, softened
• 1 cup confectioners sugar
• 6 tbsp. salted butter, softened
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
2. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
3. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
4. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
5. Pour batter into pan and bake for 15 minutes.
6. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
7. ................................

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