Mary's Pumpkin Roll
1 Cup Sugar
1 teaspoon lemon juice
2/3 Cup pumpkin
1 tsp. oil
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon pumpkin pie spice
1 8 ounce cream cheese
1 cup sifted powdered sugar plus extra
4 tablespoons Butter, softened
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
Combine eggs, sugar, lemon juice, pumpkin and oil in large bowl; beat 5 minutes.
Sift, flour, baking soda, pumpkin pie spice, and salt in bowl. Stir in flour mixture to wet ingredients. Spread batter evenly into prepared pan.
Bake 17 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot. Cool in refrigerator for 30 minutes.
Beat cream cheese, 1 cup powdered sugar and softened butter in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Pairs Well With
Submitted by Mary Northcutt First Cookie Exchange 1992 - Sue has been passing this recipe off as her own since 1992 - sorry Mary EVERYONE loves this roll!