Pumpkin Roll

I love me a good Pumpkin Roll! I took this to a Church party and it was gone in seconds! I feel like Swiss Rolls of any kind seem intimidating, but this on is pretty much fool proof and it taste delicious! It's an easy and quick recipe, too!

Yields: 10 Servings

Ingredients:

- 3/4 c. all-purpose flour
- 1 c. white sugar
- 1 t. baking soda
- 2 t. pumpkin pie spice
- 1 c. pumpkin puree
- 3 eggs
- 1 t. lemon juice
- 2 T. confectioners' sugar
- 1 (8 oz) package of cream cheese, softened
- 1/4 c. unsalted butter
- 1 t. vanilla extract
- 1 c. confectioners' sugar

Directions:

1. Preheat oven to 375 degrees F. 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. 
3. In a small bowl, mix together: pumpkin puree, eggs, and lemon juice.
4. Pour pumpkin puree mix into the large bowl and mix. Pour mixture into prepared jelly roll pan or cookie sheet. Spread the mixture evenly.
5. Bake at 374 degrees F for 15 minutes.
6. Lay a damp linen towel on the counter, sprinkle it with the 2 T. confectioners' sugar. Carefully turn the cake onto the towel and gently roll the towel up (lengthwise) with the cake it in. Place on a cooling rack and let cool for 20 minutes.
7. While the cake is cooling, make the icing by blending the cream cheese, butter, vanilla, and confectioners' sugar with an electric mixer.
8. When the cake has cooled, unroll it and spread icing onto it. Immediately re-roll without the towel, and wrap it with plastic wrap. Keep the cake refrigerated until ready to serve (3 hours before serving is recommended). 
9. Cut in slices and serve!