bakekrazy

Here is a easy pumpkin roll recipe with cream cheese filling, Great for Thanksgiving

3/4 cup of all purpose flour
3 teaspoons cinnamon
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs (beaten)
1 cup sugar
3/4 cup can pumpkin

Filling:

1 cup powdered sugar
1 8oz package cream cheese
6 tablespoons unsalted soften butter
1 teaspoon vanilla

Preheat your oven to 375 degrees, grease a half sheet pan, line with parchment paper and grease and flour the paper. Sift the cinnamon, baking powder, pumpkin spice, nutmeg, salt and flour together in a medium bowl. Beat  the eggs and sugar until fluffy in a standing mixer. Beat in the pumpkin, then mix in the dry ingredients by hand until well incorporated . Spread the batter into the half sheet pan. and bake for 15 minutes (check for doneness by pressing in the center to ensure it bounces back) Remove from the oven, Run a knife around the edges to loosen then invert the cake onto a damp towel which has been dusted with powered sugar. Remove the parchment paper and roll the cake into the towel. Allow to cool on a cooling rack. While the cake is cooling prepare the filling. Beat together the powered sugar, cream cheese, butter and vanilla in a standing mixer until light and fluffy.
When the cake has cooled completely, carefully unroll the cake and spread with the filling then re-roll. Refrigerate at lease one hour before serving.

enjoy
Chef Brian Klauss