Lil' Moo Original Pumpkin Roll

Lil' Moo Original Pumkin Roll

Difficulty level: Medium 

Ingredients:

• 3 large eggs, separated, room temperature
• 1 cup sugar
• 2/3 cup canned pumpkin 
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt 

• Filling: 
• 8 oz Lil' Moo Original, room temperature
• 2 tablespoon butter, softened
• 1 cup confectioners' sugar 
• 3/4 teaspoon vanilla extract

Directions:

1. Line a 15x10x10 inch baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until the sugar is almost dissolved.
3. In a small bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Then, fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon, and salt; gently fold into the pumpkin mixture. Spread into prepared pan.
4. Bake at 375° until cake springs back when lightly touched (around 12-15 minutes). Cool for 5 minutes. Flip the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel the waxed paper off of the cake. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. In a small bowl, beat the Lil' Moo Original, butter, confectioners' sugar, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without the towel. Cover and freeze until firm. 
6. Remove the pumpkin roll from the freezer 15 minutes before cutting and serving!