What you need:
For the Cake:
1 box Angel Food Cake Mix
1 cup of Pumpkin Puree
1 tablespoon of all purpose flour
1 cup of cold water
For the Filling:
8oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
What to do:
Pre-heat oven to 375F.
Line a 15 inch x 10 inch x 1 inch baking sheet (a cookie sheet with a edges will work), with wax paper. Spray the wax paper with cooking spray.
Mix the Angel Food Mix, Pumpkin Puree, flour and water in a bowl, I used my kitchen-aid stand mixer.
Pour batter into the wax paper lined baking sheet. Spread the batter out evenly in the pan.
Bake the cake for 10 minutes. Once cooked, the cake should spring back after being lightly touched.
Let the cake cool for a few minutes. While the cake is cooling, dust a clean kitchen towel with powdered sugar.
Flip the cool cake over onto the kitchen towel. Peel off the wax paper.
Starting at one of the short ends, roll the cake, Jelly-Roll style with the towel.
(The towel will be rolled up into the cake)
Place the towel/cake on a cooling rack, and let the cake cool completely.
(I let mint cool for about an hour)
Once the cake is cool, start making the filling.
In the bowl of your mixer, mix the cream cheese, butter, powdered sugar and vanilla extract. Mix until smooth.
Carefully unroll the cake onto a flat surface. Remove the towel.
Spread the filling evenly over the cake, leaving a 1/2 inch of plain cake around the edges.
Re-roll the cake. (without the towel this time)
Place in the freezer for about 30 minutes.
Once ready to eat, remove from freezer and let it sit out for about 5 minutes at room temperature. Slice and serve :)