Pumpkin Roll

Ingredients:

Cake Batter

• 1 1/4 cup New Hope Mills Pumpkin Spice Pancake Mix
• 3/4 cup brown sugar
• 1/2 cup milk
• 4 eggs
• 1/4 tsp cinnamon
• 1/3 cup melted butter

Cream Cheese Filling

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 6 tbsp butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp cinnamon (optional)

Optional Extra Filling:

• 1 jar of New Hope Mills Pumpkin Butter

Directions:

1. Preheat oven to 350° and prepare standard cookie sheet with edges (line with parchment paper and grease)
2. Prepare the cake batter using a standing mixer and paddle attachment: Combine eggs, milk and brown sugar and beat for 5 minutes on medium high speed(till fully incorporated and foamy). Reduce speed to low and mix in New Hope Mills Pumpkin Spice Pancake mix, cinnamon, and melted butter until just combine (do not overmix). 
3. Pour batter into the prepared cookie sheet pan and distribute evenly. Bake at 350° for 15-20 minutes, or until the cake shrinks away from the sides of the pan. Trim about 1/2” 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. 
4. While cake is cooling prepare the cream cheese filling: beat together until smooth: softened butter, cream cheese, confectioners’ sugar, vanilla extract,  and cinnamon (optional). 
5. Carefully unroll the cake. Spread pumpkin butter over the whole cake then spread cream cheese filling over cake to within 1 inch of edges. Roll cake back up. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.