This is another wonderful recipe from AllReipes. Posted by Angela, it makes a single delicious roll - that will disappear quickly!! I will post the original recipe along with my changes.
For the cake -
3/4 C AP Flour
1 C White Sugar
1 teas Baking Soda
2 teas Pumpkin Pie Spice
I used my own spice blend -
1 teas Cinnamon
1/2 teas each Nutmeg, Ginger
Scant 1/4 Clove
1 C Pumpkin Puree
3 Room Temp Eggs
1 teas Lemon Juice
2 Tbls Icing Sugar - I used about 3/4 C and was glad I did.
For the filling
1 (8 once) pkg Room Temp cream Cheese
1/4 C Room Temp Butter
1 teas Vanilla extract
1 C Icing Sugar
1 - Preheat oven to 375 degrees. The recipe called to grease and flour a 9x13 jelly roll pan - I sprayed my pan with Pam and then lined it wax paper and sprayed the paper - it was super easy to remove the cake my way.
2 - In a large bowl, mix together flour, sugar, baking soda and spices. Stir in the pumpkin puree, eggs, one a time and lemon juice. Pour / spread the batter into the prepared pan evenly.
3 - Bake for about 15 mins - mine only took about 12 minutes so watch it carefully.
4 - Lay a damp (not wet) linen tea towel on the counter, sprinkle with icing sugar, and turn the cake onto the towel, remove the wax paper. Carefully roll the towel up (lengthwise) with the cake in it.
Place the cake-in-towel on a cooling rack and let cool for about 20 mins.
5 - Make the icing/filling; In a medium bowl, blend the cream cheese, butter, vanilla and sugar until smooth.
6 - When the cake has cooled for 20 mins, unroll it and spread the icing/filling onto it.
Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Let the cake sit in the refrigerator for a few hours for the icing/filling to set up or overnight. This can be frozen for up to 2 weeks in aluminum foil.
Cut the cake into slices and serve. Although not as pretty as I would have liked - it was pretty tasty!!