Blend all cake ingredients until all mixed.
Cover two cookie sheet with parchment paper sprayed with PAM.
Split the batter into two halves, one for each sheet. Spread out approx. 1/4 thick in an 8 x 10 rectangle.
Bake in a 350°F oven for 11 to 13 minutes.
After taking the pumpkin roll out of the oven, slide off using the parchment paper on to a cooling rack for 2 minutes.
Leave the parchment paper on and roll it up. Leave it sit on the cooling rack for 5 minutes.
Carefully unroll and quickly flip over on to a flour tea towel. Re-roll the pumpkin roll in the same direction as previously and place on the cooling rack until completely cool.
While the cake is cooling, blend together the cream cheese and butter. Add the powdered sugar. When well mixed, add the vanilla.
Divide filling in half. Carefully unroll the cake. Spread the filling leaving at least 1/4 inch margin on all sides. Re-roll in the same direction again.
Sprinkle the top with powdered sugar, if desired.
Two 15 ounce cans of pumpkin makes the recipe 5 times. The pumpkin roll freezes well.
Ingredients
Directions
Blend all cake ingredients until all mixed.
Cover two cookie sheet with parchment paper sprayed with PAM.
Split the batter into two halves, one for each sheet. Spread out approx. 1/4 thick in an 8 x 10 rectangle.
Bake in a 350°F oven for 11 to 13 minutes.
After taking the pumpkin roll out of the oven, slide off using the parchment paper on to a cooling rack for 2 minutes.
Leave the parchment paper on and roll it up. Leave it sit on the cooling rack for 5 minutes.
Carefully unroll and quickly flip over on to a flour tea towel. Re-roll the pumpkin roll in the same direction as previously and place on the cooling rack until completely cool.
While the cake is cooling, blend together the cream cheese and butter. Add the powdered sugar. When well mixed, add the vanilla.
Divide filling in half. Carefully unroll the cake. Spread the filling leaving at least 1/4 inch margin on all sides. Re-roll in the same direction again.
Sprinkle the top with powdered sugar, if desired.
Two 15 ounce cans of pumpkin makes the recipe 5 times. The pumpkin roll freezes well.