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1
Mix all dry ingredients together in seperate bowl.
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2
Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
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3
For the filling:.
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4
Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
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5
Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
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6
Remove and let cool for 10 minutes in pan.
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7
Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
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8
Roll up cake in towel and keep that way for a minute or so.
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9
Unroll and place cake on saran wrap , taking off wax paper carefully.
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10
Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
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11
Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
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12
Place in fridge or freezer until ready to serve.
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13
If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
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14
If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
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15
Enjoy!
