Old Fashioned Pumpkin Roll

Instructions

1. Preheat your oven to 350°F (190°C) and line a 10-inch jelly roll pan with parchment paper. Spray the parchment with cooking spray if you have for extra easy release. Be sure to leave a slight overhang on each of the narrow ends.

1. In a separate bowl, whisk or use an electric mixer to combine the eggs, sugar, pumpkin and vanilla. Mix until smooth.
2. Combine flour pumpkin pie spice, salt and baking powder in a small bowl, and then combine the flour mixture with the wet ingredients. Mix with a whisk or hand mixer until smooth with no lumps. Be careful not to over-mix!
3. Pour the pumpkin cake batter onto the prepared pan and spread it out evenly with an offset spatula.
4. Bake the cake in the preheated oven for about 13-15 minutes or until a cake tester comes out clean. 
5. As soon as the cake springs back when touched, remove it from the oven. Carefully loosen the edges of the cake with a knife, then immediately roll the warm cake with the parchment paper. Use a tea towel to hold the edges if hot.
6. Let the cake cool while rolled for about 30-45 minutes. 
7. For the filling: brown 4 tablespoons of the butter in a space saucepan until toasty. Stir in the remaining 2 tablespoons of butter and stir togehter. Allow butter mixture to cool for about 10-15 minutes.
8. In a medium sized bowl mix the cream cheese, powdered sugar, and vanilla extract until smooth. Add in the cooled brown butter and mix some more until creamy and smooth.  
9. Once the cake has cooled, unroll it and spread the cream cheese mixture evenly over the surface. Then, reroll the cake without the parchment paper. Wrap it in plastic wrap and refrigerate for at least an hour to set the filling.
10. Before serving, dust the top of the cake with powdered sugar.