Pumpkin Rolls

I’m sad I forgot to take a picture of these…But I’m sure I’ll be making them again! (for a 3rd time). They were a hit with friends, with the church dinner, and with everyone at work!

Easy and Delicious!

Ingredients
* 3/4 cup all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking soda
* 2 teaspoons pumpkin pie spice
* 1 cup pumpkin puree
* 3 eggs
* 1 teaspoon lemon juice
* 2 tablespoons powdered sugar

* 1 (8 oz) pkg cream cheese, softened
* 1/4 cup butter
* 1 teaspoon vanilla extract
* 1 cup powdered sugar

Directions:
1. Preheat oven to 375 degrees F. Grease and flour a 9 x 13 inch jelly roll pan or cookie sheet. (I was lazy and used wax paper and sprayed the paper and sides of my cookie sheet)
2. 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 the mixture evenly.
3. Bake at 375 for 15 minutes
4. Lay a damp linen town on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. (I used a cotton kitchen towel and also tried it with wax paper-worked both ways)
5. Make the icing: in a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in towel), and wrap it with plastic wrap. Keep the cake refrigerated or freeze for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.