Pumpkin Roll

I love trying new recipes and this is one that I found online at allrecipes.com.  It's a great site to turn to when you are looking for something good to cook.  This pumpkin roll turned out so yummy.  I love pumpkin in the fall season and this hits the spot.  

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar


1 (8 ounce) package cream cheese, softened
1/4 cup butter
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a 9x13 inch jelly roll pan or cookie sheet with parchment paper and spray the sides with PAM.

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. Let the cake cool for 10 min then lay parchment paper on counter, sprinkle it with confectioner's sugar, and turn the cake onto the parchment paper. Carefully roll the parchement paper up (lengthwise) with the cake in it. Place 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 parchement paper this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up  2 weeks in aluminum foil. Cut the cake in slices just before serving.