Pumpkin Roll Cake

Ingredients:
3/4 cup unbleached flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 ts pumpkin spice
1/4 ts fine salt
3 room temperature eggs
1/2 cup brown sugar
1/4 cup granulated sugar
2 tsp pure vanilla extract
2/3 cup pumpkin puree

For the filling:
8 oz room temperature cream cheese
4 oz room temperature butter
1 tbsp heavy cream
1 tsp pure vanilla extract
1 tsp pumpkin spice
1/4 ts salt
Powdered sugar (to taste)

Directions:
1. In the first bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt. In the second bowl, crack in the eggs and blend them together with both sugars.

2. Splash in the vanilla and blend in the pumpkin. Combine the first and second bowl slowly. Stir until just combined and don’t over mix.

3. Line a cookie sheet with parchment and evenly spread the batter. Bake at 350°F for 12-14 minutes.

4. While the cake is baking, create the filling by blending the cream cheese, butter, cream, pumpkin spice, salt, and powdered sugar until light and fluffy. {I only added in about 1/2 c sugar but how much is up to you}

5. When the cake is baked, lift out of the pan and roll to “train” the cake to stay in the rolled shape. Allow to cool.

6. When the cake is completely cooled, peel off the parchment and spread the filling all over, leaving about an inch of a border all around. Re-roll (as tightly as you can without tearing) and slice to serve.