Pumpkin Roll

Here is a recipe for a pumpkin roll:

Pumpkin bread:

-  3/4 cup all-purpose flour

-  3/4 cup granulated sugar

-  1 teaspoon baking soda

-  2 teaspoons pumpkin spice

-  1 cup pumpkin purée (I used my homemade purée)

-  3 eggs

-  1 teaspoon lemon juice

-  1/2 teaspoon vanilla extract

-  2 tablespoons powdered sugar for dusting (use more if you choose)

Cream cheese frosting:

-  8 ounces package of cream cheese

-  1/4 cup softened butter (I used my homemade butter)

-  3/4 cup powdered sugar

-  1 teaspoon vanilla extract

Preheat oven to 375 degrees and generously coat a 9 x 13 inch baking sheet with cooking spray.

Combine flour, sugar, baking soda, and pumpkin spice in a medium size bowl and mix together.  Add in pumpkin purée, eggs, lemon juice, and vanilla extract.  Stir all ingredients until well blended.  Spread batter evenly into the baking sheet and bake for 15 minutes.

While baking, dampen a cloth/towel (large enough for the 9 x 13 inch pumpkin bread).  Once pumpkin bread is done baking, remove from the oven and turn baking sheet over onto the dampened cloth/towel.  Mine stuck a bit, so I had to hit the bottom of the pan with a spatula a few times.  Roll up the bread, lengthwise, in the cloth/towel and let cool for approximately 20 minutes.

While the bread is cooling, you can make the frosting.  In a small bowl, mix the cream cheese, softened butter, powdered sugar, and vanilla until well combined.  After 20 minutes, unroll the pumpkin bread and spread the frosting along the surface.  Roll again (with the cream cheese frosting mixture inside, tightly and carefully. Sprinkle with powdered sugar if you want, then cut and serve.  If you are not serving right way, wrap the pumpkin roll in plastic wrap and store in the refrigerator.  You can also freeze the pumpkin roll if you desire.  Enjoy!