Ingredients

CAKE:
• 1 pint ARCTIC ZERO Salted Caramel
• 1/4 cup powdered sugar (to sprinkle on towel)
• 1/2 cup all-purpose flour
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tsp Pumpkin Spice
• 1/4 teaspoon salt
• 2 eggs
• 1 egg white
• 3/4 cup organic brown sugar
• 2/3 cup pumpkin

FILLING:
• 1 pkg. (8 oz.) light vegan cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

TOPPING:
• 1 pint ARCTIC ZERO Salted Caramel

Directions

FOR CAKE:
1. PREHEAT oven to 375° F.
2. Lay out a thin, cotton kitchen towel flat on the counter and sprinkle with powdered sugar.
3. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
4. Combine flours, baking powder, baking soda, pumpkin spice, and salt in small bowl.
5. Beat eggs and brown sugar in large mixer bowl until thick.
6. Beat in pumpkin.
7. Stir in flour mixture.
8. Spread evenly into prepared pan.
9. Bake for 13 to 15 minutes or until top of cake springs back when touched.
10. Once removed from oven, immediately loosen and turn cake onto prepared towel. Carefully peel off paper.
11. Roll up cake and towel together, starting with narrow end.
12. Cool on wire rack.


FOR FILLING:
1. Beat light cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
2. Carefully unroll cake. Spread cream cheese mixture over cake.
3. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
4. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.







Suggested Flavor