I really ought to post a picture, these are pretty too!
Pumpkin roll
Cake:
2/3 cup canned pumpkin (not pumpkin pie)
1 Cup sugar
3 eggs
3/4 cup flour
1 teaspoon lemon juice
1 teaspoon baking powder
2+ teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
pinch of cloves (optional)
1/3 teaspoon salt
Filling:
8 oz. cream cheese
1 cup powdered sugar
4 Tablespoons butter
1 teaspoon vanilla extract
Preheat oven to 375 F.
Beat eggs for about 5 minutes. Stir in pumpkin, sugar and lemon juice.
Mix together dry ingredients in separate bowl and then add to pumpkin mixture. Do not over mix.
Line a 15x10x1 jelly roll pan with wax paper and spray with cooking spray. Pour batter into pan and spread evenly.
Bake for 12 to 15 minutes.
Remove from the oven and let it stand for about 10 minutes, then sift a small amount of powdered sugar over the top and dump it out onto another piece of wax paper.
Carefully roll the cake up and set aside while you prepare the filling.
Cream cheese and butter should be at room temperature. Blend thoroughly all filling ingredients until smooth and creamy.
Carefully unroll your cake and remove wax paper.
Spread filling evenly over cake and roll it back up.
Nuts are a great add in if you like them! Just sprinkle them over the filling before you roll up the cake.
Wrap it up with plastic wrap and refrigerate it for a day for the flavors to blend. (its best this way!).
Sprinkle on some powdered sugar, slice and serve!
