Granny Kat's Pumpkin Roll

I had a cup of pumpkin left from a previous recipe so hunted for a dessert to make. I found this recipe on Allrecipes. I felt 336 great comments deserved a try from me. It was delicious. It was so good, that Tim went back for seconds. This is a great dessert to have any time of the year, not just around Thanksgiving.






Ingredients:

3/4 C flour
1 C white sugar
1 t baking soda
2 t pumpkin spice
1 C pumpkin
3 eggs
1 t lemon juice
2 T confectioners sugar

1 (8 oz) cream cheese softened
1/4 C butter
1 t vanilla extract
1 C confectioners sugar

Directions:

Preheat oven to 375 degrees. Grease and flour a 9x13 inch jelly roll pan or cookie sheet. I lined my pan with parchment paper for easy lifting.

In a large bowl mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin, eggs and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 350 degrees for 15 minutes.

Lay a damp towel on the counter, sprinkle it with confectioners sugar and turn the cake into the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake in the towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla and sugar until smooth. When the cake has cooled, unroll and spread icing onto it. Immediately re-roll (not with towel) and wrap it with plastic wrap. Keep the cake refrigerated or freeze for up to 2 weeks in aluminum foil. Cut the cake in slices before serving.