Pumpkin Cheesecake Roll

For the Pumpkin Cake:

• 3/4 cup YesYouCan Plain Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 175°C. Grease a 15x10 inch pan and line it with parchment paper. Grease the parchment paper as well.
2. In a bowl, whisk together the YesYouCan Plain Flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat the eggs and sugar until well combined. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan.
3. Bake for 12-15 minutes or until the center of the cake springs back when touched.
4. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it with powdered sugar.
5. Once the cake is done, immediately turn it out onto the prepared kitchen towel. Peel off the parchment paper and roll the cake along with the towel, starting from the short end. Allow it to cool completely while rolled.
6. In a bowl, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
7. Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the cake. Re-roll the cake without the towel.
8. Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1-2 hours before serving. Slice and serve, dusting with additional powdered sugar if desired.