THANKSGIVING PUMPKIN ROLL made with Five Farms Irish Cream

For the pumpkin cake:

1. Preheat the oven to 375 degrees F. Line a 15x10” jelly roll pan with parchment paper. Leave at least 2 inches of parchment paper on the sides so you can lift the cake out of the pan when it’s done baking.
2. In a large mixing bowl, whisk together the flour, baking powder & baking soda, pumpkin spice and salt. Set aside.
3. In a separate bowl, whisk together eggs and sugar until thick, about 1 minute. Add vanilla and pumpkin, whisk until combined. Add your flour mixture and fold with a spatula until just combined, try not to overmix.
4. Spread your batter evenly onto your prepared pan. Bake for 13-15 minutes. Lift the cake by the parchment paper ends onto a cooling rack. Allow to cool for a few minutes, and begin to roll with your hands from short end to short end until the cake is completely rolled up. Leave to cool until it reaches room temperature.
5. While your cake is cooking make your icing (see below for directions). Once the cake has cooled, carefully and slowly unroll it until flat. Begin to spread your frosting evenly onto the cake, stopping about 1 inch from the edges. Once frosting is spread, carefully re-roll your cake, peeling away the parchment paper as you roll, discarding completely when done. Tightly wrapped the roll in clear Saran Wrap and set in the refrigerator to chill for at least one hour.
6. Once chilled, remove your clear wrap and you can now sprinkle your pumpkin roll with powdered sugar. Slice and enjoy!

For the Five Farms Frosting:

1. In a large bowl, combine your ingredients and whisk on medium speed, until smooth. Add more powdered sugar if frosting is too thin, and add 1 Tsp at a time of Irish Cream if too thick.