Ingredients:

1 box spice cake mix

1 15 oz. can pumpkin puree

1/2 cup vegetable oil

1/4 tsp pumpkin pie spice

4 oz. cream cheese softened (filling)

1 3/4 cups powdered sugar (filling)

1 tbsp flour (filling)

1/2 tsp vanilla extract (filling)

Additional powdered sugar for sprinkling (filling)

Directions:

1. Cream Cheese Frosting Filling. In a medium bowl combine the filling ingredients and mix them together using a hand mixer or stand mixer. This will take about 3 minutes. The mixture will be thick and seem like it isn't going to come together but will eventually become smooth.

2. Spoon mixture by the teaspoon onto a wax or parchment lined pan and place in the freezer for at least an hour and up to 2 days. Before you are ready to use them, take the balls out of the freezer and roll them into a nice round ball. Place back into the freezer until ready to use.

3. Cookies. Preheat oven to 350 degrees. Once the cream cheese filling has chilled, combine all of the cookie ingredients in a medium bowl and mix by hand until everything is well incorporated. On a greased cookie sheet, spoon a rounded tablespoon of dough and place a ball of cream cheese frosting in the middle of the dough. Take an additional tablespoon or so of dough and place on top of the cream cheese ball. Use the back of a spoon to spread the dough around and completely cover the frosting. Bake for 11-12 minutes, being sure to not over bake. 4. Let the cookies cool on the sheet for 3-4 minutes before moving them to a cooling rack. Once cool, sprinkle your pumpkin roll cookies with additional powdered sugar. Store in an air tight container at room temperature. Servings 18 cookies.

Bon Appetit!