Pumkin Roll

Ingredients

• 3/4 C all-purpose flour
• 1 C white sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1 C mashed pumpkin
• 3 eggs
• 1 tsp lemon juice
• 2 TBSP confectioners' sugar

Icing:

• 1 (8 oz) pkg cream cheese, softened
• 1/4 C butter
• 1 tsp vanilla
• 1 C confectioners' sugar

Directions

Preheat oven to 375 F. Grease and flour a 9x13 jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in mashed pumpkin, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 for 15 minutes.
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.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or mixer.
When the cake has cooled 20 minutes, unroll it and spread the icing onto it. Immediately re-roll (not in the towel) and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks. Cut the cake in slices just before serving.