Pumpkin Roll

I know this was a November month recipe with the holiday season but I am just now getting round to blog about it. I love a good pumpkin roll. And I think a lot of people think they are really hard to make. They really are simple. I think cinnamon rolls and sugar cookies are a lot harder to make. And the best part about pumpkin rolls, you can make them ahead (a few week or month in advance) and freeze in freezer until are you ready to serve them.

Pumpkin Roll

3 eggs
1 c. sugar
2/3 c. pumpkin from a can
1 tbls. lemon juice
3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

Filling
8 oz cream cheese
1 c. powdered sugar
1/4 c. butter
1/2 tsp. vanilla

Beat eggs for 5 minutes. Add sugar, pumpkin, and lemon juice. Mix well. Add remaining ingredients and mix until well blended. Spread into a greased, waxed paper lined 11x17 inch baking dish (jelly roll or cookie sheet size). Bake 375 degrees for 15 minutes. Remove from oven.

While baking in oven prepare a clean dish towel. Lay dish towel on counter and sprinkle powder sugar over towel. Then immediately after pan comes out of oven. Dump the cake onto towel. Then slowly peel back the wax paper. Then start from the one end and roll the cake up into the towel. Let it cool completely.

Once cooled then make filling. Then unroll the cake and spread the filling evenly on the inside. Then roll up carefully removing the towel as you roll . Wrap in foil and refrigerate or freeze. If freezing then make sure you thaw it a little before serving.