Pumpkin Walnut Roll

1. Preheat oven to 375F.
2. In a medium-sized bowl, whisk together 3/4 Cup Western Family All-Purpose Flour, 1/2 tsp Western Family Baking Powder, 1/2 tsp Baking Soda, 1 tsp Pumpkin Pie Spice, and 1/2 tsp Salt. Set aside.
3. In a large bowl, beat together on medium-speed, 3 Large Western Family Eggs, 1 Cup Granulated Sugar, and 1 tsp Western Family Pure Vanilla Extract until combined. Mix in 2/3 Cup Western Family Pumpkin Puree. Then stir in the previously prepared flour mixture. Spread the resulting batter evenly onto a 10x15” baking sheet that’s been lined with parchment paper. Sprinkle 3/4 Cup Walnuts, chopped on top.
4. Bake for 11-15 minutes, or until a toothpick comes out clean when piercing the cake. Immediately after it’s done while the cake is still hot, roll up the cake and parchment together, starting on the narrow end. Cool completely on a wire rack.
5. In a large bowl, beat 6 oz Western Family Cream Cheese, and 1/4 Cup Western Family Salted Butter, both softened to room temperature, until smooth. Add 1 1/2 Cups Confectioners Sugar and 1 tsp Western Family Pure Vanilla Extract, and mix on high until smooth.
6. Carefully unroll the cooled cake, spread the prepared filling over the entire cake. Then reroll the cake while pulling the parchment paper off. Wrap the cake in plastic wrap and place it in the fridge or freezer for at least an hour.
7. To serve, sprinkle with powdered sugar and slice with a serrated knife. Enjoy!

Tips and Tricks: Store in an airtight container in the fridge.