Maple Pumpkin Roll

Directions

1. Preheat oven to 350deg F

2. Lightly grease a 10x15” pan with cooking spray. Place parchment paper on top of spray so it sticks, leaving extra paper over the edges of the pan on the ends so you can lift the cake out easily.

3. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin spice.

4. In a separate bowl, mix the eggs, maple sugar, vanilla, and pumpkin until smooth.

5. Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Spread the batter evenly in the prepared pan.

6. Bake for 12-15 minutes until a toothpick inserted in the center comes out clean.

7. When the cake is done immediately lift the parchment paper and hot cake out of the pan and onto a flat surface. While the cake is hot, starting at a short end, slowly rolling the cake (and parchment paper) all the way up. Allow it to cool completely on a cooling rack. This allows air to get under the roll to improve cooling.

8. While the cake roll is cooling, mix the cream cheese, cool whip, maple sugar and maple syrup with an electric mixer. Place is refrigerator while cake is cooling.*

9. Once the cake is cooled, unroll it carefully. Smooth the filling in an even layer over the cake, leaving a 1-inch border.

10. Roll up the cake with filling without the parchment paper. Cover with plastic wrap and refrigerate at least one hour before serving.

11. Optional: Dust the top with powdered sugar and Barred Woods Sprinkles.