Pumpkin Roll

3/4 cup all-purpose flour (purpose)
1 cup white sugar
1 tsp baking soda
2 tsps pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 tsp lemon juice



Cream Cheese Filling

2 tbsps sugar
8 ozs cream cheese (softened)
14 cup butter
1 tsp vanilla extract
1 cup sugar


1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2 In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3 Bake at 375 degrees F (190 degrees C) for 15 minutes.
4 Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5 Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6 When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

So this was the FIRST time I have attempted a jelly roll type dish, and I used a cookie sheet, the cake came out a bit thick, and cracked :-(, When I do this again, I will be more careful to make this thin. I also would go with parchment paper rather than the  Tea towel, even with the towel being damp the cake tried to stick to it. I'll update when I do it again hopefully we get a better result. Taste wise though this was good!!!! Definitely will do this again!

Recipe from :http://www.yummly.com/recipe/Granny-Kat_s-Pumpkin-Roll-Allrecipes