Pumpkin Roll
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Cook time: 
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Serves: 12
 
Ingredients
  • ¾ cup flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 tsp. lemon juice
  • 1 - 8 oz cream cheese, softened
  • ¼ cup butter
  • 1 tsp vanilla
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 375. Line a 9x13 inch jelly roll pan or cookie sheet with parchment and spray with Baking PAM.
  2. In a large bowl, mix together the pumpkin puree, eggs, and lemon juice. Add the sugar, baking soda, pumpkin pie spice, and flour, stirring well to combine. Spread the mixture evenly on the to the prepared pan and bake for 15 to 18 minutes.
  3. Lay a damp linen towel on the counter and sprinkle it with confectioner's sugar. Turn the cake onto the towel and roll the towel up with the cake in it. Place the rolled cake-in-towel on a cooling rack and cool for at least 40 minutes.
  4. To prepare the filling, blend the cream cheese (soften in the microwave for 10 seconds if needed), butter, and vanilla. Once combined, add the powdered sugar and blend well.
  5. When the cake has cooled, unroll it and spread the filling. Immediately re-roll and wrap in plastic wrap. Refrigerate and cut into slices to serve.
Recipe by Five Wooden Spoons at https://www.fivewoodenspoons.com/2012/11/29/pumpkin-roll/