- 1 1/4 Cup New Hope Mills Pumpkin Spice Pancake Mix
- 1/2 Cup Brown Sugar
- 1/2 Cup Milk
- 4 Eggs
- 1/4 Tsp Cinnamon
- 1/3 Cup Melted Butter or Oil
- 1 Cup Confectioners’ Sugar
- 1 Tsp Vanilla Extract
- 6 Tbsp Butter, Softened
- 8 oz Cream Cheese
In Stand mixer: Combine eggs, milk and brown sugar and beat for 5 minutes. Remove mixing bowl from stand and sift in Pumpkins Spice mix and cinnamon and whisk to combine. Then add butter or oil. Stir until just combined, do not over mix.
Pour batter into a parchment lined and greased 12×15 pan, and distribute evenly. Bake at 350 degrees for 20-25 minutes, or until the cake shrinks away from the sides of the pan. Trim ¼” from all sides. Roll cake from the short side in the parchment while still hot. Then allow the roll to cool seam-side down in the rolled formation.
For the Filling: Beat together until smooth: 1 Cup Confectioners’ Sugar, 1 Tsp Vanilla Extract, 6 Tbsp softened Butter, and 8 ounces cream cheese.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional Confectioners’ Sugar, if desired.