pumpkin roll

I know it is a little late in the season to be making pumpkin roll, but better late than never right? Pumpkin roll is one of E's favorite desserts, and last weekend I finally adventured out a made it. Something about the roll intimidated me, but it really was easy {other than one little mishap}.

A couple brief and easy instructions

Beat 3 eggs on high for five minutes.

Stir in 1 cup of sugar.

Fold in 2/3 cups of pumpkin {if you have a pup, you can feed the leftover to them, they will love it}

Add 1 teaspoon lemon juice, 3/4 cup of flower, 1 teaspoon of baking soda, 2 teaspoon of cinnamon, 1 teaspoon of nutmeg, and 1/2 teaspoon of salt.

Spread on well greased and waxed papered jelly roll pan. {This is where the mishap occurred. It's sort of embarrassing, but I will share so that you do not make the same mistake. Make sure you spray the oil on top of the waxed paper and not under it. In my first attempt I sprayed the pan, and then put down the paper. After baking, the pumpkin roll was completely stuck to the paper ... silly me. So repeat after me, wax paper and then spray!}


Bake on 11 X 15 pan at 375 degrees for 15 minutes. After baking, turn onto a towel.

Roll up and slightly cool.

For the cream cheese filling:
Beat 1 cup powdered sugar, 1 8oz package of cream cheese, 1/2 teaspoon of vanilla, and 4 tablespoon of margarine together until smooth.

Spread on unrolled cake. Roll again. Refrigerate or freeze. Enjoy the yummyness!