Pumpkin Roll with Biscoff Cookie Crumble and Cream Cheese Filling

I love pumpkin rolls in the fall! This time I decided to add crushed Biscoff cookies for a crunch element.

INGREDIENTS:

Cake-

1/2 cup all purpose flour

1/4 cup vanilla protein powder

½ teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon salt

3 large eggs at room temperature

½ cup truvia or 1 cup granulated sugar

¾ cup pumpkin puree

¼ cup confectioners sugar

Filling:

8 ounces reduced fat cream cheese at room temperature

8 ounces unsalted butter at room temperature

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 or 2 tablespoons milk or pumpkin spice Creamer if you have some

1 ¼ cups confectioners’ sugar

6 Biscoff cookies

Directions:

1. Preheat the oven to 375 degrees.  Line a 13×18 sheet pan with parchment paper and spray well with nonstick baking spray.  Flour the paper.
2. Sift the flour, protien powder, baking powder, baking soda, pumpkin pie spice, and salt in a small bowl.
3. Place eggs and sugar in a mixing bowl and mix on medium speed for 3 minutes.
4. Reduce the speed to low and add the pumpkin and then flour mixture. 
5. Use a spatula to scrape the sides and fold in the rest of the flour
6. Pour the mixture over the baking sheet and spread it evenly.
7. Bake 12 minutes until the top springs back when touched.
8. Remove cake from the oven. 
9. Sprinkle powdered sugar on a sheet of parchment paper or a thin dish towel.
10. Invert the cake and gently transfer the cake to the parchment paper.
11. Roll the cake starting at the short end of the cake.  Cool rolled cake on a wire rack.
12. Meanwhile crush 6 Biscoff cookies in a food processor until they are large crumbles.
13. Make the filling.  Add Cream cheese and butter and beat with whisk until beginning to look light.
14. Add confectioners sugar to the stand mixer.  Beat for a minute and then add the milk/creamer, vanilla extract, and pumpkin pie spice.
15. To assemble unroll the cake and spread the filling in an even layer. 
16. Sprinkle Biscoff cookie crumbs over filling.
17. Reroll the cake and gently transfer to a container to refrigerate until ready to serve.
18. Dust with powdered sugar and slice using a warm knife.
19. Enjoy!