Pumpkin Log Roll

Directions

1. 1
   Mix all dry ingredients together in seperate bowl.
2. 2
   Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
3. 3
   For the filling:.
4. 4
   Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
5. 5
   Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
6. 6
   Remove and let cool for 10 minutes in pan.
7. 7
   Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
8. 8
   Roll up cake in towel and keep that way for a minute or so.
9. 9
   Unroll and place cake on saran wrap , taking off wax paper carefully.
10. 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.
11. 11
    Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
12. 12
    Place in fridge or freezer until ready to serve.
13. 13
    If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
14. 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!
15. 15
    Enjoy!