Pumpkin Roll

Ingredients

Sponge

• 3/4 cup flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin

Filling

• 1 cup powdered sugar
• 8 oz. cream cheese
• 6 tbs butter
• 1 tsp vanilla

Design Paste

• 2 tbsp unsalted butter
• 2 1/2 tbsp sugar
• 1/3 c cake flour
• 1 large egg
• food coloring

Directions

Sponge

1. Preheat your oven to 375.
2. Combine and mix ingredients.
3. Line a 9 x 13 in jelly pan with parchment paper.
4. Spray with oil and dump the mixture in the pan.
5. Place in the oven for 15 minutes, or until a cake tester emerges clean.
6. Remove the pan from the oven and place the sponge on a cooling rack.
7. Allow the sponge to cool partially, then dust with powdered sugar so it doesn't stick to the parchment paper.
8. Roll the sponge and allow it to cool completely.

Filling

1. Allow your butter to reach room temp.
2. Mix the ingredients together.

Assembly

1. Unroll the sponge, spread the filling across the sponge.
2. Roll back up.
3. Trim the edges so it's pretty.
4. Refrigerate overnight or for a few hours.

Design Paste

1. Pour paste into a piping bag, one dark orange, one green, one orange (this one will be the most)
2. On a sheet of parchment paper, pipe out your designs. Then pour the sponge mix overtop the design, inside the pan. (this will happend before step 4 of the sponge)