Pumpkin Roll Cake

• Vegetarian

• Produce

  • 1 (15 oz. can Pumpkin puree

• Refrigerated

  • 3 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 3/4 cups Granulated sugar
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese
  • 1/4 cup Milk

Found on life-in-the-lofthouse.com

Description

Ingredients

• 6 Tablespoons butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 (15 oz.) can pumpkin puree
• 1/4 cup milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla

Directions

• Preheat oven to 350° F. Spray a 9x13-inch glass baking pan with non-stick spray. Set aside. In a large bowl, cream butter and sugar together until fluffy. Add eggs, pumpkin, milk and vanilla. Mix to combine. In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin mixture and stir until combined. Pour 2/3 of the pumpkin batter into prepared baking dish.
• In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, 1/4 cup sugar and teaspoon vanilla. Continue to beat until smooth and combined. Spread cream cheese filling evenly over pumpkin batter in pan. Spoon the remaining pumpkin batter over cream cheese layer and smooth out in an even layer. Using a knife, trace the pan in a swirl motion to marble the cream cheese and pumpkin layers together. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake before slicing. Serve each slice with a dollop of whip cream, if desired. Enjoy!