Pumpkin Spice & Maple Roll Cake

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tbsp pumpkin spice

1/4 tsp salt

3 large eggs 

2/3 cup brown sugar

​2/3 cup pumpkin puree

1 tsp vanilla extract

1 container Good Pantry Maple Buttercream 

1/4 cup walnuts, chopped (optional for decoration)

Icing sugar (optional for decoration)

1.  Preheat oven to 350F. Grease and line 15"x10" baking sheet w/parchment paper. 2. In a bowl, combine flour, salt, baking powder, baking soda, and pumpkin spice. 

3. In separate bowl, beat eggs with brown sugar, mix in vanilla and pumpkin puree.

4. Stir in flour mixture (just until combined).

5. Spread evenly onto prepared baking sheet.

6. Bake for 13 - 15 minutes or until toothpick test comes out clean. 

7. Immediately lift the parchment paper w/cake off the baking tray and transfer onto a cutting board.

9. While the cake is still hot, start from the shorts ends and roll the cake w/parchment paper slowly and gently all the way up. 

10. Allow to cool completely (best to use wire rack).

11. Carefully unroll cake and spread maple buttercream in an even layer.

12. Roll the cake (without the parchment paper) back up.

13. Cover with plastic wrap and refrigerate for at least 1 hour.

14. Dust with icing sugar and chopped walnuts before serving.

15. Cut into slices and enjoy!