count down to Thanksgiving #6- robyn's classic pumpkin roll...

this is such a yummy & fun dessert to make.  it is a little confusing if you haven't done it before, so i am going to include some extra pictures with the instructions.  if you have any questions or if the instructions aren't clear just leave me a comment & i will try to help out!
 

{Robyn's Classic Pumpkin Rolls}

3 eggs, well beaten

1 cup sugar

2/3 cup pumpkin

1 TBSP lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1 tsp. ground ginger

1/2 tsp. salt

In a large bowl mix together eggs, sugar, pumpkin & lemon juice.  Beat well.  Sift together all remaining dry ingredients & add to pumpkin mixture.  Mix well.  Pour into a well greased & floured 11 x 17 baking sheet.  Bake at 370 degrees for 12 minutes.

Remove from oven & liberally sprinkle with powder sugar.  Flip out onto a clean towel & roll up like a jelly roll.  Cool completely rolled up.  Unroll & spread with cream cheese frosting* then roll back up.  This time without the towel.  Wrap in parchment or saran wrap & chill in the refrigerator for 2-4 hours.  Slice & serve.

** {cream cheese frosting}

8 oz. cream cheese, softened

1/4 cup butter, softened

1 cup powder sugar

1 tsp. vanilla

pinch of salt

Beat together until light & fluffy.

Picture instructions...

{turn out cake onto a towel-- if you want you can dust it with powder sugar too}

{roll up in the towel... & NO, those are NOT my hands!}

{unroll & spread with frosting}

{re-roll with out the towel}

{slice & serve}