3 cups Pamela’s baking & pancake mix
1 Tablespoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup white sugar
1 cup applesauce
1- 1 ½ cups of pureed cooked pumpkin
2 large eggs
1 teaspoon vanilla extract
Mix the wet ingredients in a mixer until combined.
In a separate bowl, mix the dry ingredients together and sift to break up lumps. Add the dry to the wet in small amounts until combined.
Pour batter onto a lined jelly roll pan. I used a silicone baking mat on a commercial sized aluminum tray. Bake at 350° for about 25 minutes or until it springs back when touched.
Roll it to cool. There are lots of blogs on how to roll a cake roll, but mainly you need to do this while it’s warm.
While it’s cooling, make the cream cheese filling.
Whip together 4 boxes of cream cheese and about 1 cup of powdered sugar. Add more sugar to taste.
Fill a piping bag with the cream cheese filling and pipe some lines onto the unrolled pumpkin cake roll. Then, smooth it out. Decide which way to roll it to get the desired size or number of slices. Slice it up and serve.