3/4 cup flour
1 cup white sugar
1tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
3 eggs
1tsp lemon juice
2tbsps icing sugar
1 8oz package of cream cheese
1/4cup butter
1 tsp vanilla
1 cup icing sugar
Preheat oven to 375*. Grease and flour a 9x13 jelly roll pan or cookie sheet.
In a large bowl, mix flour, sugar, baking soda and pumpkin pie spice. Stir in puree, eggs and lemon juice. Pour into prepared pan and spread evenly.
Bake for 15minutes.
Lay a damp towel on the counter, sprinkle with the 2 tbsp icing sugar and turn the cake onto the towel. Carefully roll the towel up lengthwise with the cake in it. Place on a cooling rack and let cook for 20 minutes.
In a medium bowl blend cream cheese, butter, vanilla and the icing sugar.
When the cake has cooled, unroll it and spread the icing. Immediately re-roll(not in the towel) and wrap in plastic wrap. Keep refrigerated or freeze for up to two weeks in foil. Cut into slices before serving.
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