Pumpkin Roll

I got this recipe about 6 years ago from my friend Jodi who made this for a Christmas party. Though I was dubious, she told me that it was super-easy and anyone could make it. She was right!

 It just took me this long to finally buy the right size pan (10x15) to make it. I should have done it a long time ago.

I am going to post Jodi's recipe which was more spicy and has lemon juice (yum), but with some of the instructions from Libby's pumpkin which were a little more detailed.

Pumpkin Roll

3/4 cup flour

1 tsp baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

sprinkle of salt

3 eggs

1 c. sugar

2/3 c. canned pumpkin

1 tsp. lemon juice

Filling:

1 c. powdered sugar

4 Tbsp soft butter (soft)

8 oz cream cheese (soft)

1/2 tsp vanilla

For Cake: Preheat oven to 375 degrees. Grease (REALLY WELL) 15X10 inch jelly roll pan; line with wax paper (I didn't do that) Grease and flour paper (I didn't do that either, I just sprayed the pan with Baker's Joy) Sprinkle a thin, cotton kitchen towel (like a tea towel) with powdered sugar.

Combine dry ingredients, set aside. In a large bowl, beat eggs with mixer for 5 minutes while gradually adding sugar and until thick. Beat in pumpkin and lemon juice. Stir in flour mixture. Spread evenly into prepared pan.

Bake: 13-15 minutes or until the top of the cake springs back when touched.  Immediately loosen the edges and turn it onto the prepared towel. Roll up cake and towel together starting at narrow end. Cool on wire rack.

For Filling: Beat all the filling ingredients together until smooth. Carefully unroll the COMPLETELY cooled cake, remove towel. Spread the filling over the cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired. Slice and serve.