Pumpkin Roll

Ingredients

3 eggs

1 cup sugar

2 tsp vanilla extract divided

2/3 cup canned pumpkin

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp salt

1 1/4 cup powdered sugar divided

1 package {8 oz} cream cheese softened

6 tbsp butter softened

Directions

Preheat oven to 375 degrees F. Line 15×10-inch jelly-roll pan {I don’t have one so I just used a 9×13} with parchment paper and grease and flour the paper. Sprinkle a clean kitchen towel with 1/4 cup powdered sugar.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl with an electric mixer, beat eggs, sugar, and 1 tsp vanilla until smooth. Add in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan.
Bake for 13 to 15 minutes or until cake springs back when touched. Immediately loosen and flip cake onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.
Beat cream cheese, butter, 1 cup powdered sugar, and 1 tsp vanilla in a bowl until smooth. Carefully un-roll cake and spread filling over cake. Re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
YIELD: 1 loaf (12 Servings)
PREP: 20 mins COOK: 15 mins READY IN: 2 hrs 5 mins

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