Pumpkin Roll With Cream Cheese Icing
  • 3 eggs
  • 1 cup sugar
  • 1 cup pumpkin puree
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 tablespoon pumpkin spice
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  1. Start by preheating your oven to 375°.
  2. Add eggs to a large mixing bowl. Beat on high for 5 minutes.
  3. Gradually begin adding sugar, while continuing to mix.
  4. Add pumpkin and beat to combine.
  5. Add lemon juice, vanilla, and dry ingredients and beat until just combined.
  6. Pour batter in a lightly greased 10"x15" baking sheet. Spread evenly.
  7. Bake in a 375° oven for 10-15 minutes or until cooked through.
  8. Lay out a large dish towel, and heavily coat in powdered sugar. Flip baked cake onto towel while still hot, and immediately roll up with the towel, like you're rolling a cinnamon roll.
  9. Allow to cool completely, at least 1 hour.
  10. Roll pumpkin roll out, cover in cream cheese frosting, then roll back up again, leaving out the towel this time.
  11. Cover and chill for at least an hour, until set. Finish my garnishing with sprinkled cinnamon, nutmeg, or even chopped nuts.
Recipe by Lights Camera Catwalk at http://www.lightscameracatwalk.com/best-pumpkin-roll-with-cream-cheese-icing/