Categories: Desserts, Thanksgiving

Ingredients

• 3/4 C Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Cinnamon
• 1/2 tsp Ginger
• 1/4 tsp Nutmeg
• 1/4 tsp Cloves
• 1/4 tsp Salt
• 3 Large Eggs
• 1 tsp Vanilla
• 1 C Sugar
• 2/3 C Pumpkin Puree
• Powdered Sugar (optional)
• Filling
• 1 8oz brick Cream Cheese, softened
• 1 C Powdered Sugar
• 6 Tbsp Butter, softened
• 1 tsp Vanilla Extract

Directions

1. Preheat oven to 375

2. Line a 15×10 jellyroll pan with parchment paper (spray w/ PAM). Leave an extra 1" of parchment on all sides. Can sprinkle water in pan to make parchment stick

3. Whisk together flour, baking powder, baking soda, pumpkin pie spice & salt in large mixing bowl until combined

4. In s separate bowl whisk eggs and granulated sugar for 1 minute until thick. Add vanilla & pumpkin and whisk until just combined

5. Fold in flour mixture with a rubber spatula – stir until just combined

6. Spread evenly into prepared pan & bake 13-15 minutes until top springs back when touched.

7. Lift parchment paper & cake onto flat surface & roll.

8. Transfer to wire rack & cool completely.

9. Combine all filling ingredients

10. Unroll cake & spread cream cheese over, leaving 3/4" border on all sides.

11. Reroll cake, peeling away parchment as you roll.

12. Tightly wrap in plastic wrap & refrigerate at least 1 hour.

13. Lightly dust with powdered sugar

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