• Preheat oven to 350 degrees
• Prepare baking pan by spraying with cooking spray like Pam
• Put parchment paper leaving an inch excess at each end to use liting the cake out after baking. Next, spray the parchment paper inch excess around each side for ease of lift it out after baking. Press it down on the coated pan. Spray the parchment paper with cooking spray.
• Measure the dry ingredients in a bowl and whisk them together throughly
• In a separate bowl add all the remaining ingredients of eggs, sugar, vanilla and pumpkin. Mix until until smooth.
• Spread the batter evenly in the prepared pan. Put in preheated oven
• Bake for 12-15 minutes. Test for doneness by inserting a toothpick in the center of the pan. Remember, every oven cooks differently. Be careful to not over cook.
• Remove immediately from step. the oven. Lift the cake out by parchment paper excess carefully. Put the cake on a flat heat resistant surface Immediately. While the cake is hot, begin to roll the cake at the short end and carefully and slowly begin to roll the caked parchment paper all the way. Let is cool completely on top of the wire coolingrack. starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. It allows the tool to cook through and through and doesn't sweat. Don't rush this

Mix the Filling

• While to roll is cooling, mix the filling ingredients)cream cheese, butter vanilla and powdered sugar) together with the mixer until smooth and fluffy.
• When the cake roll is totally cooled, gently unroll it carefully so it does not tear. Gently smooth the filling evenly on the cake. Leave a 1-inch border.
• Roll up the frosted cake without the parchment paper. Wrap in cling wrap. Refrigerate for at least 1 hour before serving.
• Sprinkle powdered sugar in top. Slice gently. Cover with cling wrap to store.
• Special tip: If the roll seems too loose, gently roll it several times while still in cling wrap on a flat smooth surface.