Pumpkin Spice Cream Cheese Roll

I got this recipes from Mr. Food.com. I love Pumpkin Spice Roll and checked every recipe here and this one is definite different. I hope you enjoy it. I especially loved that it explains clearly how to roll the cake without breaking the cake.

• Ready In: 35 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 3⁄4 cup flour
• 1  cup sugar
• 1  teaspoon baking soda
• 2  teaspoons pumpkin pie spice
• 1  cup pumpkin puree
• 3  eggs
• 1  cup confectioners' sugar, divided
• 2  tablespoons confectioners' sugar, divided
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup butter, softened

Directions

1. Preheat oven to 375 degrees F.
2. Coat a rimmed 10 x 15 inch baking sheet with cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, and pumpkin pie spice.
4. Stir in pumpkin and eggs.
5. Pour mixture onto prepared baking sheet, spreading evenly.
6. Bake 12 to 15 minutes, or until a wooden toothpick inserted in the center comes out clean.
7. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with 2 Tablespoons confections' sugar.
8. While cake is still hot, roll it up in the towel jelly roll-style from the narrow end.
9. Cool on a wire rack.
10. When cool, unroll cake and remove towel.
11. In a small bowl with an electric mixer on medium speed, beat cream cheese, butter, vanilla, and remaining confectioners' sugar.
12. Spread onto cooled cake and immediately re-roll (without towel).
13. Place on serving platter and refrigerate until ready to serve.
14. Cut into slices just before serving.
15. NOTE--.
16. To give this the final touch, sprinkle on some confectioners' sugar just before serving.