Ingredients:
3 eggs, at room temperature
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 ounces cream cheese
1/2 teaspoon vanilla
1 cup powdered sugar
4 tablespoons margarine or 4 tablespoons butter
Directions:
Beat eggs on high speed for 5 minutes.
Add the rest of the cake ingredients, mix together gently but well.
Line 10 x 15 jelly roll pan with foil and grease well (or use parchment paper – don’t grease).
Pour batter into pan.
Bake at 350 degrees for 15 minutes.
Let cool slightly, then roll up (still on the foil or parchment paper).
Hint – When rolling – roll it so the long sides remain long.
Let cool for ATLEAST 30 minutes.
Prepare filling by mixing ingredients together well.
Unroll the cake and spread the filling on the cake, reroll without the foil.
Good warm, cold, or can be frozen and kept for several weeks – IF nobody finds it!
Servings: Serve
Time preparation: 25 min.
Time total: 40 min.