Pumpkin Roll

This is something that I'd never tried making but it's probably my most favorite fall treat ever. In October, I thought that I'd get brave and give it a shot. Denise walked me through it over the phone and I was amazed at how quick and easy this dessert is to make! Try it! People will think that you've become the next Martha! Try it, I promise, it's not hard at all!!

3 eggs, beaten

1 cup sugar

2/3 cup pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp baking powder

1 Tbsp. cinnamon

1 tsp. ginger

1/2 tsp nutmeg

1/2 tsp. salt

Prepare the jelly roll pan by laying a piece of parchment paper that covers it completely with an extra few inches on each end. Spray Pam or a cooking oil spray heavily onto the paper. Mix the ingredients well and then pour the mix into the jelly roll pan. Bake for fifteen minutes at 350°. Sprinkle or dust powdered sugar over the baked roll. Cool for a few minutes, but do not wait until the roll is cold. Cover the cake with another piece of sprayed parchment paper. While baking, mix the filling until smooth and creamy.

Filling:

8 oz. cream cheese

1 cup powdered sugar

4 Tbsp. butter, softened

1/2 tsp. vanilla

Carefully, flip the cake out of the pan and onto the counter, so that it is sandwiched between the two pieces of parchment paper. If you place another jelly roll pan on top, sandwiching the cake between the two pans, then flip it, it lessons the chance of the cake falling apart. Remove the top piece piece of parchment paper. Spread the filling over the partially cooled cake. Then, lifting the parchment paper slowly, roll the pumpkin roll gently lengthwise. (If your pan is a 10x15" pan, roll it starting at the 10" end.) Wrap the pumpkin roll in plastic wrap or aluminum foil and chill for a few hours. Slice the pumpkin roll after it has completely cooled. Sprinkle a bit of powdered sugar or cinnamon sugar before serving. Enjoy!!