Soft and delicious pumpkin roll cake stuffed with fluffy pumpkin spiced cream cheese filling plus tips and tricks to prevent cracking or ripping to achieve a tight, compact roll.Thumbs up & Subscribe For New Episodes: http://bit.ly/17EhuJfFollow me on Instagram: http://bit.ly/22uHpyL Pumpkin Spice 3 Healthy & Delicious Ways! http://bit.ly/1R1gHUiIngredients c unbleached flour ts baking powder ts baking soda1 ts pumpkin spice ts fine salt3 room temperature eggs c brown sugar c granulated sugar2 ts pure vanilla extract c pumpkin pureeFilling:8 oz room temperature cream cheese4 oz room temperature unsalted butter1 tb heavy cream1 ts pure vanilla extract1 ts pumpkin spice ts saltPowdered sugar (to taste)InstructionsIn the first bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt.In the second bowl, crack in the eggs and blend them together with both sugars.Splash in the vanilla and blend in the pumpkin.Combine the first and second bowl slowly. Stir until just combined and don't over mix.Line a cookie sheet with parchment and evenly spread the batter.Bake at 350 for 12-14 minutes.While the cake is baking, create the filling by blending the cream cheese, butter, cream, pumpkin spice, salt, and powdered sugar until light and fluffy. {I only added in about c sugar but how much is up to you}When the cake is baked, lift out of the pan and roll to "train" the cake to stay in the rolled shape. Allow to cool.When the cake is completely cooled, peel off the parchment and spread the filling all over, leaving about an inch of a border all around. Re-roll (as tightly as you can without tearing) and slice to serve. Facebook: http://Facebook.com/TheSquishyMonster Twitter: http://Twitter.com/ASquishyMonster Over 250 recipes at http://TheSquishyMonster.comMusic by: Lisa Jaeggi, Words by Acoustic SoundsHappy Autumn!Love,Your Squishy Monster ^.~