Pumpkin Roll

Granny Kat's Pumpkin Roll

I have always loved pumpkin rolls, but never had them that often growing up. At the time I thought it was because they were hard to make, but I now realize they are not hard to make at all! They may be a little time consuming, but anything that tastes this good is worth it right? There are tons of pumpkin roll recipes out there but these are the best ones I have found and I'm designating myself as expert because I made these over ten times this past fall! Every family gathering this was my appointed dessert so here it is! I have the link to the original recipe in the title so I'm not taking any credit for this awesomeness. Mine usually dont turn out this pretty no matter what I do, but you will probably have better success than I did.

Roll Ingredients:
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 

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


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. BOTH ARE IMPORTANT
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. NOTE: dont use too much pumpkin. I have a habit of guestimating but having too much pumpkin makes the roll too sticky and it is harder to roll and handle.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. Letting it cool for longer is not a big deal, but I would shorten the time by much.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer. Note: this makes TONS of filling so you might have leftovers.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.