Pumpkin Roll

3/4 c. flour
1 c. white sugar
1 tsp. baking soda
2 tsp pumpkin pie spice
1 c. pumpkin puree
3 eggs
1 tsp. lemon juice
2 T confectioners' sugar

FILLING:
8 oz. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
1 c. confectioners' sugar

Preheat oven to 375F. Prepare jelly-roll pan.

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 mixture evenly. Bake at 375F for 15 min.

Remove from pan and roll ** Cool completely.

FILLING:
Beat cream cheese and butter until well blended. Mix in everything else and mix until smooth and creamy.

Unroll cake and spread filling all over, re-roll.

Cake freezes well!!! I wrap in plastic wrap and again in foil.

*To prepare the pan line it with wax paper. Leave enough wax paper hanging over both ends to be able to lift cake off of pan after baking.

**To roll cake this is what I do. While cake is baking, place 1 clean kitchen towel on the counter. Have another sheet of wax paper ready to lay over top of cake.

As soon as cake comes out of the oven, lift it by the wax paper handles and place it ON the clean kitchen towel. Put another sheet of wax paper (spray it with oil) on top of cake. Tightly roll from the short side.

Place the rolled cakes on the counter and cool completely.

When ready to fill, unroll the cake, carefully peel waxed paper off the top of the cake. Cake will probably be cracked, but that is OK. Spread filling all over the cake. Using the bottom wax paper, re-roll the cake up. Wrap in plastic wrap and then foil. Refrigerate or freeze. Right before serving, sprinkle with confectioners' sugar.

1 can pumpkin makes 3 rolls