Granny Kat’s Pumpkin Roll

Make the Cake:

• Preheat oven to 375 and grease and flour a 9×13 inch jelly roll pan. Do use the right sized pan so that your cake is an even thickness. I realized my pan was too large too late. Next time I won’t make such rookie Pumpkin Cake Roll mistakes.
• 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 and spread the mixture evenly.
• Bake in preheated oven for 15 minutes or until cake springs back when touched lightly.
• While the cake bakes, lay a clean, unscented, lint free towel on the counter and sprinkle with ¼ cup of confectioners sugar. Turn the cake onto the towel leaving only ½ inch of towel exposed at one short end. Start rolling the cake and towel together lengthwise at the end with the smallest overhang. Place the cake rolled in the towel on a cooling rack and let cool completely.
• Make the icing: cream the cream cheese, butter, vanilla and 1 cup confectioners sugar together with an electric mixer.
• When cake has cooled, gently unroll cake and spread the icing with a small offset spatula within a ¼ inch of each side. Carefully re-roll the cake, making sure to tuck filling into the starting curl so that there is filling at the very center of the roll. Dust with Topping.
• Keep the cake refrigerated and slice right before serving.

• Make the Cake:
• Preheat oven to 375 and grease and line a 12×17 inch baking pan with parchment paper (this is the standard size cookie sheet fyi). Or grease and flour.
• In a medium bowl mix together flour, baking soda and pumpkin pie spice. Set aside
• In another bowl whisk together eggs and sugar. Whisk in pumpkin puree followed by lemon juice. Pour mixture into prepared pan and spread the mixture evenly.
• Bake in preheated oven for about 12-15 minutes or until cake springs back when touched lightly.
• While the cake bakes, lay a clean, unscented, lint free towel on the counter and sprinkle with ¼ cup of confectioners sugar.
• Allow the cake to cool about 5 minutes in the pan and then turn the cake onto the towel leaving only ½ inch of towel exposed at one short end. Start rolling the cake and towel together lengthwise at the end with the smallest overhang. Place the cake rolled in the towel on a cooling rack and let cool completely.
• Make the icing: cream the cream cheese, butter, vanilla and 1 cup confectioners sugar together with an electric mixer.
• When cake has cooled, gently unroll cake and spread the icing with a small offset spatula about ¼ inch thick leaving about a ¼ inch without frosting at one short end. You are going to roll towards this end!
• Carefully re-roll the cake, making sure to tuck filling into the starting curl so that there is filling at the very center of the roll. Spread extra frosting on top in decorative swirls and sprinkle with cinnamon.
• Keep the cake refrigerated and slice right before serving.