Pupmkin Roll

This is such a fun and pretty dessert that is a must at our Holiday meals.  Abby makes sure of it and usually volunteers to make it.  Didn't she do a great job?  If you think it looks good, you should have tasted it!  I would have dusted the top of the roll with more powdered sugar before taking this picture.  We had our Thanksgiving company over playing games in the family room while I was up in the kitchen window sill (best lighting there) taking pictures of the pumpkin roll before serving it.  I was just praying nobody would walk in on me!  In my frantic hurry-and-take-a-picture-of-the-pumpkin-roll state, I overlooked the dusting of powdered sugar.  Oh well.  I don't think anybody saw me.  Hope you enjoy this tasty treat and don't forget to add a little sprinkle of powdered sugar before slicing it.

Ingredients:

Roll Batter
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger

Frosting
1 tbsp. butter
8 oz. cream cheese (at room temperature)
1 tsp vanilla
1 cup powdered sugar

Beat eggs in a large bowl for 5 minutes.  Add the remaining ingredients and mix well.  Line cookie sheet with aluminum foil, extending foil past edges of pan.  Spray with non-stick cooking spray.  Pour batter into pan, bake at 350 for 12 minutes.  Do not over bake.  Immediately invert pumpkin roll onto a powdered sugar-coated no fuzz cloth.  Roll up with cloth and let sit for 5 minutes.  Unroll and release steam.  Rewrap for 1 hour.  While waiting, combine all frosting ingredients and mix thoroughly until smooth.  Unroll, frost and reroll (without cloth).  Wrap with plastic wrap and freeze for ease in slicing.