Directions

Cake

1. Preheat oven to 375ºF. Line a 10 x 15-inch baking sheet with parchment paper. The parchment will help you easily remove it later.

2. In a medium bowl, whisk together the dry ingredients.

3. In a separate bowl, whisk eggs and sugar together until fully combined. Whisk in the pumpkin puree and vanilla extract next and whisk until smooth.

4. Add dry ingredients into the wet ingredients and whisk until smooth.

5. Pour the batter out onto your parchment lined baking sheet and smooth with a non-stick spatula. Bake for 12–13 minutes.

6. Remove from the oven. Carefully remove cake from pan by holding onto the parchment paper. You need to do this while hot because the cake will become harder to roll as it cools.

7. Move cake to a flat surface covered with a dish towel. Slowly roll the cake up, short end to short end, rolling the dish towel up with the cake.

8. Refrigerate for 1 hour or until completely cooledl.

Cream Cheese Filling

1. In a medium bowl, beat together all of the ingredients until smooth and spreadable.

2. Remove the cake from the fridge and place on the counter. Slowly unroll the cake and then spread with the filling.

3. Once done, roll the cake back up, this time peeling back the parchment paper as you go.

4. Refrigerate again for 1 hour to firm up.

5. Dust with powdered sugar. Slice and serve! Enjoy!