Fall Harvest Pumpkin Cake Roll

Forgot to take a picture of my recipe...next time.

Recipe by Food Connection

3/4 cup all-purpose flour

1 cup organic sugar

1 teaspoon baking soda

2 teaspoon pumpkin pie spice

3/4 cup pumpkin (I used homemade pumpkin)

3 eggs

1 teaspoon lemon juice

2 tablespoons plus 3/4 or 1 cup powdered sugar--depending on your taste

1 (8 oz.) low fat cream cheese package, softened

1 tablespoon butter

1 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. Grease and a 9x13 inch waxed-paper lined 10-by-15-inch jelly-roll pan.  Mix first 4 ingredients (all-purpose flour, sugar, baking soda, and pumpkin pie spice) in a large bowl. Stir 3 ingredients(pumpkin puree, eggs, and lemon juice) in the flour mixture. Pour mixture into pan. Spread the mixture evenly. Bake for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with 2 tbs. powdered sugar, and turn the cake onto the towel. Carefully roll the cake up in towel and set aside to cool.  Make the icing: In a small bowl, blend the last 4 ingredients(cream cheese, butter, vanilla extract, and 3/4 cup or 1 cup powdered sugar) with electric mixer.  When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll and wrap it with wax paper. Refrigerate the cake for 1 hour. Cut the cake in slices and serve.  Enjoy!