Pumpkin Roll

• 3/4 cup flour
• 1 cup sugar
• 1 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1 cup pumpkin puree (Libby's brand)
• 3 eggs
• 1 tsp. lemon juice
• 2 tbsp. confectioner's sugar

Filling:

• 1 8-oz. package cream cheese, softened
• 1/4 cup butter
• 1 tsp. vanilla
• 1 cup confectioners sugar

1. Preheat oven to 375, greast and flour a medium-size cookie sheet.
2. Combine flour, sugar, baking soda and pumpkin pie spice until well blended.
3. Add pumpkin puree, eggs and lemon juice. Mix well.
4. Pour onto cookie sheet, spread evenly. Bake 15 minutes.
5. Lay damp linen towel on counter, sprinkle with 2 tbsp. confectioners sugar. Turn cake onto towel and roll cake in towel lengthwise.
6. Cool on wire rack for 20 minutes.
7. While cooling, mix filling: blend cream cheese, butter, vanilla and confectioner's sugar with a hand mixer until a little fluffy.
8. Unroll cake, remove towel, spread icing, and re-roll.
9. Place on serving plate with crease down and wrap in plastic.
10. Keep refrigerated.
11. Slice to serve.
12. This may be frozen in foil for up to 2 weeks.