Pumpkin Roll With A Cream Chesse Filling

With fall already in full effect it's time to eat and drink all things pumpkin!

This year for Thanksgiving I wanted to try to make something pumpkin flavored apart from the same old pumpkin pie and thought, well why not make a roll? I usually make a matcha roll cake (recipe coming soon!) that everyone loves so I tried my hand at making a more fitting of fall flavored one this time. 

I tried about to 3 different recipes and I think I finally found one I like the results is a moist sweetened cream cheese filled delicious pumpkin roll that will be unforgettable.

Ingredients 

Cake Batter 

• 1 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 teaspoon baking soda
• 1 TBSP pumpkin pie spice
• 3/4 cup all-purpose flour
• 3 eggs 

Filling 

• 2 TBSP softened butter 
• 8 oz soften cream cheese
• 1 cup powdered sugar
• 1 1/2 teaspoon vanilla extract

Instructions 

1. Preheat oven to 375°F
2. Grease bottom of pan with butter and place wax paper.
3. Place all cake ingredients in a mixing bowl and mix on low until combined.
4. Pour batter into prepared pan and bake for 15 minutes.
5. Remove cake from oven and place upside down on a clean kitchen towel sprinkled with powdered sugar and remove the wax paper.
6. Roll the towel and the cake together and allow to cool.
7. For the filling beat the butter, cream cheese, vanilla, and powdered sugar together.
8. Once the cake has cooled unroll and with a spatula spread the filling. It's okay if the end of the cake wants to roll in. 
9. After filling roll it back and wrap with plastic.
10. Store in the refrigerator for 1 to 2 hours to set and sprinkle powdered sugar before serving.

I'm also going to make Maple Sriracha Devils on Horseback that I made last year for thanksgiving that you can fine here. Hope you all have a wonderful time celebrating with friends and family and eat to your heart's content!