~ pumpkin roll ~

How To Make ~ pumpkin roll ~

• 
  1

  Preheat oven to 375 degree Prepare a medium size ( 11 x 17 ) jelly roll pan; by lining with parchment paper, and lightly coat it with cooking spray.
• 
  2

  In a medium size bowl; measure and mix dry ingredients, minus sugar.
• 3

  In a mixer bowl, beat together the eggs, sugar, pumpkin and lemon juice.
• 4

  Add dry ingredients to the wet ingredients; blend thoroughly.
• 
  5

  Pour prepared batter into prepared pan. SPREAD EVENLY!! very important. Sprinkle chopped nuts from the edges inward (optional). Bake at 375 for 12 minutes, or until top of cake springs back when lightly touched.
• 
  6

  While cake is baking; lightly sprinkle a clean, dry dish towel with sifted powdered sugar.
• 7

  When cake is done, immediately flip the cake onto towel. Hold onto the parchment paper while flipping, or the cake will slide out of the pan.
• 8

  Loosen edges of cake from parchment paper. Then gently peel paper off.
• 9

  Roll cake with towel from short end to the other. Place on cooling rack with seam side down. Cool completely.
• 
  10

  Filling preparation: In a mixer bowl; beat cream cheese until soft and creamy. Add butter, beat again until blended, scraping the sides of the bowl. Add vanilla and powdered sugar. Mix slowly until blended, then beat on high until light and fluffy.
• 
  11

  Gently unroll cake. Spread filling evenly over entire cake surface, including the edges. Starting at the same edge as before, gently re-roll cake without towel. If you want to freeze these, wrap in plastic wrap, seal the edges; then wrap in foil and seal the edges. To serve, remove from freezer a few hours beforehand to allow thawing time.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card