‘‘Tis the season of the pumpkin roll! It’s easy, it’s simple, and it’s addictively tasty. Fluffy, moist pumpkin cake surrounds a core of rich, velvety cream cheese frosting in this devastatingly delicious Autumnal treat.

Ingredients:

• 16 oz Pumpkin Puree
• 2 cups Sugar
• 1/2 tsp Salt
• 1 cup Canola Oil
• 4 Eggs
• 2 cups Flour
• 2 tsp Baking Soda
• 1 tsp Cinnamon

• 8 oz Cream Cheese (room temp)
• 4 tbsp Butter (room temp)
• 1 tbsp Vanilla Extract
• 4 cups Powdered Sugar
• pinch of Salt

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Beat together the pumpkin, sugar, salt, and canola oil.
3. Beat in the eggs.
4. Sift together the dry ingredients.
5. Gently combine together the wet and dry ingredients.
6. Line a 9″x13″ edged baking sheet with parchment paper.
7. Pour the cake batter out onto the baking sheet, and make sure that it is evenly spread out.
8. Bake for about 20 minutes.
9. Allow the cake to cool slightly, for about 10 minutes.
10. While the cake is still warm, use the underlying parchment paper to carefully roll the cake into a log.
11. Allow the cake to cool for another 10-20 minutes.
12. Meanwhile, cream together the cream cheese and butter until fluffy.
13. Beat in the vanilla.
14. Gradually beat in the powdered sugar.
15. Carefully unroll the cake, it should still be slightly warm, but not warm enough to melt the frosting.
16. Carefully spread the frosting evenly across the cake.
17. Carefully re-roll the cake, removing the parchment as you go.
18. Once you’ve rolled your cake into a log, re-roll it in an outer layer of parchment to keep it from drying out, and place it in the refrigerator for a couple of hours or overnight to set.
19. When you are ready to serve it, remove the parchment, and use a sharp knife to trim off the ends of the roll.