The Soon to be World Famous - Candice's Pumpkin Roll

Tonight was the annual Pumpkin night at Suzanne and Kim's house. I wanted to try something that I had not created before, so the crazy online search for recipes began. I found trifle, cookies, and so many other recipes it was hard to decide. I opted for a pumpkin roll. For those Aussies, this is a Swiss roll, but with a pumpkin based cake and a cream cheese icing filling. It took me total about 20 minutes to make this divine dish. I didn't take a photo, but I am sure that I will make it before the end of the month again :)

It was delish.... So if you are interested I am putting the recipe up. Seriously this was one of the easiest and yummiest desserts I have made in a long time. I found it on allrecipes.com

When I bought it to Suzanne's, Daryl asked me if this was my world famous pumpkin roll? After I tasted it, I decided that it would become a tradition and world famous too.

Enjoy xx

Granny Kat's Pumpkin Roll
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 55 Min
Original Recipe Yield 10 servings

Ingredients
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. 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. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Nutritional Information
Amount Per Serving Calories: 316 | Total Fat: 14.1g | Cholesterol: 100mg